Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine.
aroma
beverage
fermentative process
fruit wine
melon
sparkling
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
20 Jan 2023
20 Jan 2023
Historique:
received:
07
12
2022
revised:
05
01
2023
accepted:
16
01
2023
entrez:
11
2
2023
pubmed:
12
2
2023
medline:
12
2
2023
Statut:
epublish
Résumé
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%
Identifiants
pubmed: 36766020
pii: foods12030491
doi: 10.3390/foods12030491
pmc: PMC9914186
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Ministry of Science and Innovation (Spain)-National Research Agency
ID : MCIN/AEI/10.13039/501100011033
Organisme : Ministry of Science and Innovation (Spain)-National Research Agency
ID : RTI2018-099139-B-C21 project
Organisme : European Union
ID : ERDF A way of making Europe
Organisme : "Fundación Séneca" of Murcia Region (Spain)
ID : 21645/PDC/21 project
Organisme : Ministry of Science and Innovation
ID : "Industrial PhD" grant (DIN2019-010837)
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