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Grape and apple wines volatile fermentation products and possible relation to spoilage

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Polychroniadou, E, Kanellaki, M, Iconomopoulou, M, Koutinas, AA, Marchant, R and Banat, Ibrahim (2003) Grape and apple wines volatile fermentation products and possible relation to spoilage. BIORESOURCE TECHNOLOGY, 87 (3). pp. 337-339. [Journal article]

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Abstract

The main volatile by-products of the alcoholic fermentation of grape wine, cider and apple pulp wine were investigated to determine if any correlated with spoilage resistance in the latter two. Spoilage was visually detected after seven days in low-alcohol grape wine in comparison to 11 and 16 days in cider and apple pulp wine, respectively. Acetaldehyde, ethyl acetate, methanol, propanol, isobutanol and amyl alcohols were the main fermentation by-products detected in all three wines. There were highest concentrations of acetaldehyde, ethyl acetate, methanol and propanol in grape wine and, therefore, these by-products could not be implicated in spoilage resistance in apple wines. Increased concentrations of isobutanol and amyl alcohols, however, in cider and apple pulp wine in comparison to grape wine might have been the reason for spoilage resistance in the apple wines. (C) 2002 Elsevier Science Ltd. All rights reserved.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Pharmaceutical Science and Practice
ID Code:2724
Deposited By:Professor Roger Marchant
Deposited On:15 Dec 2009 20:27
Last Modified:16 May 2012 12:10

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