title: Influence of prefermentative treatments and fermentation on the antioxidant and volatile profiles of apple wines.
abstract: The aim of this study was to determine the influence of different factors such as fruit processing, pectinolytic enzyme application, strain of yeast (Johannisberg-Riesling, Steinberg), cell immobilization on the alginate, and type of fermentation on the antioxidant profile and volatile composition of apple wines. Champion and Idared apples were used during experiments. The factors used influenced significantly (p < 0.05) antioxidant capacity, polyphenol profile, and volatile composition of apple wines. Pulp fermentation caused formation of higher amounts of ethanol and favorably influenced the antioxidant activity of wines. Procyanidins B2 and C1 as well as epicatechin and catechin prevailed among polyphenols in these samples. Cell immobilization positively affected the ethanol content, but decreased the antioxidant activity, of wines. Volatile composition of wines was mainly influenced by strain of yeast and type of fermentation. Apple wines fermented spontaneously were characterized by more esters and methanol and fewer higher alcohols compared to inoculated samples.
authors.affiliation: Department of Fermentation Technology and Technical Microbiology, University of Agriculture, Krakow, Poland. psatora@ar.krakow.pl
authors.forename: Pawel
authors.initials: P
authors.lastname: Satora
authors.forename: Tomasz
authors.initials: T
authors.lastname: Tarko
authors.forename: Aleksandra
authors.initials: A
authors.lastname: Duda-Chodak
authors.forename: Pawel
authors.initials: P
authors.lastname: Sroka
authors.forename: Tadeusz
authors.initials: T
authors.lastname: Tuszyński
authors.forename: Maria
authors.initials: M
authors.lastname: Czepielik
mesh_terms: D000975:Antioxidants / Q000737:chemistry / Q000378:metabolism*; D018914:Cells, Immobilized / Q000378:metabolism; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D027845:Malus / Q000737:chemistry* / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000378:metabolism; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D000975:Antioxidants; D055549:Volatile Organic Compounds; D000431:Ethanol