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A new process for wine production by penetration of yeast in uncrushed frozen grapes.
Appl Biochem Biotechnol. 2010 Oct; 162(4):1109-21.AB

Abstract

Different types of red and white wines were prepared by fermentation of the juice which was naturally separated from uncrushed frozen grapes during thawing (A) and from the residual juice by fermentation inside the berries (B). Yeast penetrated the skin of uncrushed grapes and fermented the content completely. The new types of wines were compared with wines prepared conventionally from the whole material of frozen grapes. Chemical and chromatographic analysis (gas chromatography (GC) and solid-phase microextraction-GC/mass spectrometry) showed similar profiles of the aroma volatiles but with significant quantitative differences among the new types of wines, which reflected to the differences observed during the sensory evaluations. The majority of identified compounds were esters, with higher amounts found in (A) wines due to the higher concentration of the must which was separated during thawing. The proposed process is new and of industrial interest for the production of different types of wines from the same raw material in one fermentation batch.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Tsakiris A
Department of Oenology & Spirits Technology, Technological Educational Institution of Athens, Ag. Spiridonos Str, Egaleo, 12210 Athens, Greece.
Koutinas AA
No affiliation info available
Psarianos C
No affiliation info available
Kourkoutas Y
No affiliation info available
Bekatorou A
No affiliation info available

MeSH

FemaleFermentationFood HandlingFreezingHumansMaleSaccharomyces cerevisiaeSmellTasteVitisVolatile Organic CompoundsWine

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

20151225

Citation

Tsakiris, Argyris, et al. "A New Process for Wine Production By Penetration of Yeast in Uncrushed Frozen Grapes." Applied Biochemistry and Biotechnology, vol. 162, no. 4, 2010, pp. 1109-21.
Tsakiris A, Koutinas AA, Psarianos C, et al. A new process for wine production by penetration of yeast in uncrushed frozen grapes. Appl Biochem Biotechnol. 2010;162(4):1109-21.
Tsakiris, A., Koutinas, A. A., Psarianos, C., Kourkoutas, Y., & Bekatorou, A. (2010). A new process for wine production by penetration of yeast in uncrushed frozen grapes. Applied Biochemistry and Biotechnology, 162(4), 1109-21. https://doi.org/10.1007/s12010-009-8881-8
Tsakiris A, et al. A New Process for Wine Production By Penetration of Yeast in Uncrushed Frozen Grapes. Appl Biochem Biotechnol. 2010;162(4):1109-21. PubMed PMID: 20151225.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A new process for wine production by penetration of yeast in uncrushed frozen grapes. AU - Tsakiris,Argyris, AU - Koutinas,Athanasios A, AU - Psarianos,Costas, AU - Kourkoutas,Yiannis, AU - Bekatorou,Argyro, Y1 - 2010/02/12/ PY - 2009/08/17/received PY - 2009/11/27/accepted PY - 2010/2/13/entrez PY - 2010/2/13/pubmed PY - 2010/12/14/medline SP - 1109 EP - 21 JF - Applied biochemistry and biotechnology JO - Appl Biochem Biotechnol VL - 162 IS - 4 N2 - Different types of red and white wines were prepared by fermentation of the juice which was naturally separated from uncrushed frozen grapes during thawing (A) and from the residual juice by fermentation inside the berries (B). Yeast penetrated the skin of uncrushed grapes and fermented the content completely. The new types of wines were compared with wines prepared conventionally from the whole material of frozen grapes. Chemical and chromatographic analysis (gas chromatography (GC) and solid-phase microextraction-GC/mass spectrometry) showed similar profiles of the aroma volatiles but with significant quantitative differences among the new types of wines, which reflected to the differences observed during the sensory evaluations. The majority of identified compounds were esters, with higher amounts found in (A) wines due to the higher concentration of the must which was separated during thawing. The proposed process is new and of industrial interest for the production of different types of wines from the same raw material in one fermentation batch. SN - 1559-0291 UR - https://www.unboundmedicine.com/medline/citation/20151225/A_new_process_for_wine_production_by_penetration_of_yeast_in_uncrushed_frozen_grapes_ DB - PRIME DP - Unbound Medicine ER -