Revalorization of melon by-product to obtain a novel sparkling fruity-based wine
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Salas Millán, José Ángel; Aguayo Giménez, Encarnación Pilar; Conesa Bueno, Andrés; Aznar Samper, María AranzazuKnowledge Area
Edafología y Química AgrícolaSponsors
This research was funded by RTI2018-099139-B-C21 project from the Ministry of Science and Innovation (Spain)—National Research Agency (MCIN/AEI/10.13039/501100011033) and by “ERDF A way of making Europe”, of the European Union and by 21645/PDC/21 project from “Fundación Séneca” of Murcia Region (Spain). José-Angel Salas-Millán acknowledges financial support for “Industrial PhD” grant (DIN2019-010837) from the Ministry of Science and Innovation.Publication date
2023-01-20Publisher
MDPIBibliographic Citation
Salas-Millán, J.Á.; Aguayo, E.; Conesa-Bueno, A.; Aznar, A. Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine. Foods 2023, 12, 491. https://doi.org/10.3390/foods12030491Peer review
siKeywords
Fermentative processMelon
Beverage
Aroma
Sparkling
Fruit wine
Abstract
Fresh melons not meeting cosmetic standards were revaluated into sparkling melon-based wine. Firstly, still melon wine was elaborated and bottled into 750 mL bottles, closed with a Crown seal, and stored for 10-weeks at 14 _C. The oenological parameters and polar compounds in must, still wine, and during the sparkling process were evaluated during the experiment. The volatile profile was qualified by GC-MS, and the odor activity value (OAV) and relative odor contribution (ROC) were measured for aroma characterization. Results show that sparkling wine resulted in 12% v/v ethanol. Certain amino acids contributed to the transformation and increase of volatile compounds via Ehrlich’s pathway: leucine to isoamyl alcohol; valine to iso-butyl alcohol; and phenylalanine to phenethyl alcohol. The volatile compounds also increased after the first fermentation, principally in acetate and ethyl esters, and higher alcohols. Isoamyl acetate, ethyl decanoate, 3,6-nonadienyl acetate, and (E,Z)-nonadie ...
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