title: Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry.
abstract: Anthocyanins are the major polyphenolic compounds in strawberry fruit responsible for its color. Due to their sensitivity, they are affected by food processing techniques such as fermentation that alters both their chemical composition and organoleptic properties. This work aims to evaluate the impact of different fermentation processes on individual anthocyanins compounds in strawberry wine and vinegar by UHPLC-MS/MS Q Exactive analysis. Nineteen, 18, and 14 anthocyanin compounds were identified in the strawberry initial substrate, strawberry wine, and strawberry vinegar, respectively. Four and 8 anthocyanin compounds were tentatively identified with high accuracy for the 1st time to be present in the beverages obtained by alcoholic fermentation and acetic fermentation of strawberry, respectively. Both, the total and the individual anthocyanin concentrations were decreased by both fermentation processes, affecting the alcoholic fermentation to a lesser extent (19%) than the acetic fermentation (91%). Indeed, several changes in color parameters have been assessed. The color of the wine and the vinegar made from strawberry changed during the fermentation process, varying from red to orange color, this fact is directly correlated with the decrease of anthocyanins compounds.
authors.affiliation: Dept. of Nutrition and Food Science, School of Pharmacy, Universidad de Sevilla, C/P., García González n° 2, Sevilla, 41012, Spain.
authors.forename: Ruth
authors.initials: R
authors.lastname: Hornedo-Ortega
authors.affiliation: Dept. of Nutrition and Food Science, School of Pharmacy, Universidad de Sevilla, C/P., García González n° 2, Sevilla, 41012, Spain.
authors.forename: M Antonia
authors.initials: MA
authors.lastname: Álvarez-Fernández
authors.affiliation: Dept. of Nutrition and Food Science, School of Pharmacy, Universidad de Sevilla, C/P., García González n° 2, Sevilla, 41012, Spain.
authors.forename: Ana B
authors.initials: AB
authors.lastname: Cerezo
authors.affiliation: Dept. of Inorganic Chemistry and Chemical Engineering, School of Sciences, Campus of Rabanales, Universidad de Cordoba, Ctra. de Madrid, km 396, Córdoba, 14071, Spain.
authors.forename: Isidoro
authors.initials: I
authors.lastname: Garcia-Garcia
authors.affiliation: Dept. of Nutrition and Food Science, School of Pharmacy, Universidad de Sevilla, C/P., García González n° 2, Sevilla, 41012, Spain.
authors.forename: Ana M
authors.initials: AM
authors.lastname: Troncoso
authors.affiliation: Dept. of Nutrition and Food Science, School of Pharmacy, Universidad de Sevilla, C/P., García González n° 2, Sevilla, 41012, Spain.
authors.forename: M Carmen
authors.initials: MC
authors.lastname: Garcia-Parrilla
mesh_terms: D019342:Acetic Acid / Q000032:analysis; D000872:Anthocyanins / Q000737:chemistry*; D001628:Beverages / Q000032:analysis; D003116:Color; D005285:Fermentation; D005511:Food Handling / Q000379:methods; D031985:Fragaria / Q000737:chemistry*; D005638:Fruit / Q000737:chemistry; D053719:Tandem Mass Spectrometry; D014920:Wine / Q000032:analysis*
chemical_list: D000872:Anthocyanins; D019342:Acetic Acid
keywords: anthocyanins; fermentation processes; strawberry; vinegar; wine