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

E Polychroniadou, M Kanellaki, M Iconomopoulou, AA Koutinas, R Marchant, Ibrahim Banat

Research output: Contribution to journalArticle

14 Citations (Scopus)

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.
LanguageEnglish
Pages337-339
JournalBioresource Technology
Volume87
Issue number3
Publication statusPublished - May 2003

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spoilage
wines
grapes
wine grapes
apples
fermentation
ciders
byproducts
pulp
1-propanol
alcohols
acetaldehyde
methanol
alcoholic fermentation

Cite this

Polychroniadou, E., Kanellaki, M., Iconomopoulou, M., Koutinas, AA., Marchant, R., & Banat, I. (2003). Grape and apple wines volatile fermentation products and possible relation to spoilage. Bioresource Technology, 87(3), 337-339.
Polychroniadou, E ; Kanellaki, M ; Iconomopoulou, M ; Koutinas, AA ; Marchant, R ; Banat, Ibrahim. / Grape and apple wines volatile fermentation products and possible relation to spoilage. In: Bioresource Technology. 2003 ; Vol. 87, No. 3. pp. 337-339.
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Polychroniadou, E, Kanellaki, M, Iconomopoulou, M, Koutinas, AA, Marchant, R & Banat, I 2003, 'Grape and apple wines volatile fermentation products and possible relation to spoilage', Bioresource Technology, vol. 87, no. 3, pp. 337-339.

Grape and apple wines volatile fermentation products and possible relation to spoilage. / Polychroniadou, E; Kanellaki, M; Iconomopoulou, M; Koutinas, AA; Marchant, R; Banat, Ibrahim.

In: Bioresource Technology, Vol. 87, No. 3, 05.2003, p. 337-339.

Research output: Contribution to journalArticle

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Polychroniadou E, Kanellaki M, Iconomopoulou M, Koutinas AA, Marchant R, Banat I. Grape and apple wines volatile fermentation products and possible relation to spoilage. Bioresource Technology. 2003 May;87(3):337-339.