Raspberry (Rubus idaeus L.) wine: yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds

dc.creatorDuarte, W. F.
dc.creatorDias, D. R.
dc.creatorOliveira, J. M.
dc.creatorVilanova, M.
dc.creatorTeixeira, J. A.
dc.creatorSilva, J. B. A.
dc.creatorSchwan, R. F.
dc.date2014-12-05T19:45:45Z
dc.date2014-12-05T19:45:45Z
dc.date2010-08-06
dc.date.accessioned2023-09-28T20:01:09Z
dc.date.available2023-09-28T20:01:09Z
dc.identifierDUARTE, W. F. et al. Raspberry (Rubus idaeus L.) wine: yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds. Food Research International, Barking, v. 43, n. 9, p. 2303-2314, Nov. 2010.
dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0963996910002711
dc.identifierhttp://repositorio.ufla.br/jspui/handle/1/4789
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/9042486
dc.descriptionTo evaluate the potential for fermentation of raspberry pulp, sixteen yeast strains (S. cerevisiae and S. bayanus) were studied. Volatile compounds were determined by GC–MS, GC–FID, and GC–PFPD. Ethanol, glycerol and organic acids were determined by HPLC. HPLC–DAD was used to analyse phenolic acids. Sensory analysis was performed by trained panellists. After a screening step, CAT-1, UFLA FW 15 and S. bayanus CBS 1505 were previously selected based on their fermentative characteristics and profile of the metabolites identified. The beverage produced with CAT-1 showed the highest volatile fatty acid concentration (1542.6 μg/L), whereas the beverage produced with UFLA FW 15 showed the highest concentration of acetates (2211.1 μg/L) and total volatile compounds (5835 μg/L). For volatile sulphur compounds, 566.5 μg/L were found in the beverage produced with S. bayanus CBS 1505. The lowest concentration of volatile sulphur compounds (151.9 μg/L) was found for the beverage produced with UFLA FW 15. In the sensory analysis, the beverage produced with UFLA FW 15 was characterised by the descriptors raspberry, cherry, sweet, strawberry, floral and violet. In conclusion, strain UFLA FW 15 was the yeast that produced a raspberry wine with a good chemical and sensory quality.
dc.languageen
dc.publisherCanadian Institute of Food Science and Technology (CIFST)
dc.rightsacesso restrito
dc.sourceFood Research International
dc.subjectFruit wine
dc.subjectSaccharomyces
dc.subjectFermentation biotechnology
dc.subjectAlcoholic beverages
dc.subjectVolatile compounds
dc.titleRaspberry (Rubus idaeus L.) wine: yeast selection, sensory evaluation and instrumental analysis of volatile and other compounds
dc.typeArtigo


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