title: Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora.
abstract: A pineapple vinification process was conducted through inoculated and spontaneous fermentation to develop a process suitable for a quality beverage during two successive vintages in Huambo, Angola. Wines obtained with the conventional Saccharomyces cerevisiae strain, were analysed by gas chromatography, and a total of 61 volatile constituents were detected in the volatile fraction and 18 as glycosidically bound aroma compounds. Concentration levels of carbonyl and sulphur compounds were in agreement with the limited information reported about pineapple fruits of other regions. We report, for the first time in pineapple wines, the presence of significant concentrations of lactones, ketones, terpenes, norisoprenoids and a variety of volatile phenols. Eight native yeast strains were isolated from spontaneous batches. Further single-strain fermentations allowed us to characterise their suitability for commercial fermentation. Three native strains (Hanseniaspora opuntiae, H. uvarum and Meyerozyma guilliermondii) were selected with sensory potential to ferment pineapple fruits with increased flavour diversity. Results obtained here contribute to a better understanding of quality fermentation alternatives of this tropical fruit in subtropical regions.
authors: Laboratorio de Biotecnología de Aromas, Departamento de Química Orgánica, Facultad de Química, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay.
authors: Eduardo
authors: E
authors: Dellacassa
authors: Projeto Centro de Ensino e Pesquisa em Tecnologia Alimentar (CEPTA), Universidade José Eduardo dos Santos (UJES), Huambo, Angola.
authors: Oriol
authors: O
authors: Trenchs
authors: Area Enología y Biotecnologia de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay.
authors: Laura
authors: L
authors: Fariña
authors: Area Enología y Biotecnologia de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay.
authors: Florencia
authors: F
authors: Debernardis
authors: Area Enología y Biotecnologia de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay.
authors: Gabriel
authors: G
authors: Perez
authors: Area Enología y Biotecnologia de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay.
authors: Eduardo
authors: E
authors: Boido
authors: Area Enología y Biotecnologia de Fermentaciones, Departamento de Ciencia y Tecnología de los Alimentos, Facultad de Química, Universidad de la Republica, Gral. Flores 2124, 11800 Montevideo, Uruguay. Electronic address: fcarrau@fq.edu.uy.
authors: Francisco
authors: F
authors: Carrau
mesh_terms: D031230:Ananas / Q000378:metabolism*; D000810:Angola; D001628:Beverages / Q000032:analysis; D005285:Fermentation; D005421:Flavoring Agents / Q000032:analysis; D005638:Fruit / Q000737:chemistry; D008401:Gas Chromatography-Mass Spectrometry; D055321:Hanseniaspora / Q000145:classification / Q000378:metabolism*; D007659:Ketones / Q000032:analysis; D007783:Lactones / Q000032:analysis; D045792:Norisoprenoids / Q000032:analysis; D009812:Odorants / Q000032:analysis; D010636:Phenols / Q000032:analysis; D012441:Saccharomyces cerevisiae / Q000378:metabolism*; D013649:Taste; D013729:Terpenes / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis*; D014920:Wine / Q000032:analysis*
chemical_list: D005421:Flavoring Agents; D007659:Ketones; D007783:Lactones; D045792:Norisoprenoids; D010636:Phenols; D013729:Terpenes; D055549:Volatile Organic Compounds
keywords: Non-Saccharomyces; Pineapple wine fermentation; Volatile aroma compounds; Yeast