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Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification.
Food Chem. 2018 Mar 01; 242:98-105.FC

Abstract

The role of grape seed tannins on improving organoleptic properties and its involvement in color stabilization in red wine are well established. The addition of grape seeds as the source of condensed tannins in fruit wine may provide a solution for its color instability and improvement of sensory attributes. Syzgium cumini is traditionally known for its therapeutic properties. In the current study, the influence of yeasts and grape seed addition during fermentation on the chromatic, phenolic and sensory attributes of the wine was accessed. Grape seed addition improved the color characteristics of wine and increased overall phenolic composition. Analysis by HPLC revealed 6 major anthocyanins, among which 3, 5-diglucoside form of delphidin and petunidin was found to be the major components. Cluster and PLSR analysis explained the impact of seed addition on the yeasts, as well as on the perception of panelists, with bitterness and astringency as the dominating attributes.

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Publisher Full Text (DOI)

Authors+Show Affiliations

VenuGopal KS
Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India.
Cherita C
Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India.
Anu-Appaiah KA
Microbiology and Fermentation Technology, CSIR-Central Food Technological Research Institute, Mysuru 570020, Karnataka, India. Electronic address: anuapps@yahoo.com.

MeSH

AntioxidantsAstringentsChromatography, High Pressure LiquidColorFermentationHumansPhenolsPlant ExtractsProanthocyanidinsSeedsSyzygiumTasteVitisWine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29037742

Citation

VenuGopal, K S., et al. "Augmentation of Chemical and Organoleptic Properties in Syzygium Cumini Wine By Incorporation of Grape Seeds During Vinification." Food Chemistry, vol. 242, 2018, pp. 98-105.
VenuGopal KS, Cherita C, Anu-Appaiah KA. Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification. Food Chem. 2018;242:98-105.
VenuGopal, K. S., Cherita, C., & Anu-Appaiah, K. A. (2018). Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification. Food Chemistry, 242, 98-105. https://doi.org/10.1016/j.foodchem.2017.09.029
VenuGopal KS, Cherita C, Anu-Appaiah KA. Augmentation of Chemical and Organoleptic Properties in Syzygium Cumini Wine By Incorporation of Grape Seeds During Vinification. Food Chem. 2018 Mar 1;242:98-105. PubMed PMID: 29037742.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Augmentation of chemical and organoleptic properties in Syzygium cumini wine by incorporation of grape seeds during vinification. AU - VenuGopal,K S, AU - Cherita,Chris, AU - Anu-Appaiah,K A, Y1 - 2017/09/07/ PY - 2017/06/21/received PY - 2017/09/01/revised PY - 2017/09/05/accepted PY - 2017/10/18/entrez PY - 2017/10/19/pubmed PY - 2018/7/10/medline KW - AHC KW - Fruit wine KW - Jambolan KW - PLSR KW - Phenolics KW - Sensory analysis SP - 98 EP - 105 JF - Food chemistry JO - Food Chem VL - 242 N2 - The role of grape seed tannins on improving organoleptic properties and its involvement in color stabilization in red wine are well established. The addition of grape seeds as the source of condensed tannins in fruit wine may provide a solution for its color instability and improvement of sensory attributes. Syzgium cumini is traditionally known for its therapeutic properties. In the current study, the influence of yeasts and grape seed addition during fermentation on the chromatic, phenolic and sensory attributes of the wine was accessed. Grape seed addition improved the color characteristics of wine and increased overall phenolic composition. Analysis by HPLC revealed 6 major anthocyanins, among which 3, 5-diglucoside form of delphidin and petunidin was found to be the major components. Cluster and PLSR analysis explained the impact of seed addition on the yeasts, as well as on the perception of panelists, with bitterness and astringency as the dominating attributes. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/29037742/Augmentation_of_chemical_and_organoleptic_properties_in_Syzygium_cumini_wine_by_incorporation_of_grape_seeds_during_vinification_ DB - PRIME DP - Unbound Medicine ER -