1,721,214 research outputs found
Freeze Drying of Fruits and Vegetables
No full textThe greatest way to preserve fruits and vegetables for extended periods of time, throughout the off-seasons, and to minimize food waste is to dry them. Fruits and vegetables that are freeze dried have greater overall quality in terms of color retention or improvement, shrinkage reduction, higher ability for rehydration, preservation of microstructure, ascorbic acid retention, and valuable bioactive components. Furthermore, freeze drying can be used to encapsulate various fruits and vegetable extracts, broadening the range of food applications. However, following freeze drying, different fruits and vegetables respond differently. Overall, freeze drying is the most effective drying method for producing high-quality end products in comparison to other drying methods
Mechanisms of the initial stage of non‐enzymatic oxidation of wine: A mini review
Full text linkNon-enzymatic oxidation is a primary factor affecting wine quality during bottling or aging. Although red and white wines exhibit distinct responses to oxidation over time, the fundamental mechanisms driving this transformation remain remarkably uniform. Non-enzymatic oxidation of wine commences with the intricate interplay between polyphenols and oxygen, orchestrating a delicate redox dance with iron and copper. Notably, copper emerges as an accelerant in this process. To safeguard wine integrity, sulfur dioxide (SO2) is routinely introduced to counteract the pernicious effects of oxidation by neutralizing hydrogen peroxide and quinone. In this comprehensive review, the initial stages of non-enzymatic wine oxidation are examined. The pivotal roles played by polyphenols, oxygen, iron, copper, and SO2 in this complex oxidative process are systematically explored. Additionally, the effect of quinone formation on wine characteristics and the intricate dynamics governing oxygen availability are elucidated. The potential synergistic or additive effects of iron and copper are probed, and the precise balance between SO2 and oxygen is scrutinized. This review summarizes the mechanisms involved in the initial stages of non-enzymatic oxidation of wine and anticipates the potential for further research
Consumer Response to Wine Quality at Different Alcohol Levels and the Acceptance and Barriers to Alcohol-Free Wine
No full textThis dataset shows the consumer response to wine quality at different ethanol levels and the acceptance and barriers to alcohol-free wine. The response shows that consumers were able to differentiate wine samples based on alcohol content. Additionally, overall quality scores significantly declined with decreasing alcohol content, and alcohol-free wine received the lowest score. Safety, health or wellness benefits, and the desire to avoid alcohol emerged as the primary motivations for consuming alcohol-free wine. In contrast, sensory shortcomings, higher costs, and limited availability were identified as key barriers to the adoption of alcohol-free wine. These results provide strategic insights to strengthen the positioning of alcohol-free wines in a competitive beverage market
Impact of Fining Agents on Color, Phenolics, Aroma, and Sensory Properties of Wine: A Review
Full text linkFining agents are widely used in the wine industry to improve the quality and stability of wine by removing impurities and unwanted compounds. However, their impact on the color, phenolics, aroma, and sensory properties of wine remains poorly understood. This review aims to provide a comprehensive overview of the effects of fining agents on these critical wine attributes. We examine the role of different fining agents, including gelatin, pea proteins, and potato proteins, in modifying the color and phenolic profile of wine. Additionally, we discussed the impact of fining agents on the sensory properties of wine, including bitterness, astringency, sweetness, aroma and the flavor of wine. Our analysis highlights the importance of considering the origin, dosage, and composition of the wine when selecting fining agents to achieve optimal outcomes. Furthermore, we emphasize the need for preliminary trials and instrumental measurements to ensure the effectiveness of fining agents in different wine matrices. This review provides a valuable resource for winemakers and researchers seeking to optimize the use of fining agents in wine production
Data related to the Effect of Fe and Cu on Browning kinetics in model wine solutions
No full textThis dataset contains spectra showing examines the effects of Cu and Fe on browning in model wine solutions with various ethanol concentrations (12%, 2%, 1%, and 0.5% v/v) and in aqueous solutions. The data were generated to elucidate mechanisms impacting real product scenarios, including low- and no-alcohol wines. Specifically, the model wine solutions were prepared by adding tartaric acid, caffeic acid, and catechin into an aqueous ethanol solution containing transition metals (iron [Fe] and copper [Cu]) along with sulfur dioxide (SO2). The concentrations of caffeic acid and catechin were standardized at 4 mg/L each, with a final pH value of 3.6 for all solutions. The rate of browning was measured at 420 nm wavelenght (A420 nm). Additionally, the absorbance spectrum covers wavelengths from 200 to 800 nm
Color and Physicochemical Profile of Concentrated and Low-Alcohol White Wines produced by different membranes
No full textThis dataset highlights the impact of wine concentration and ethanol removal on the color and physicochemical profile of white wine (Sancrispino). Low-alcohol wine was produced using three nanofiltration membranes (TS 40, NF99, HL) and one reverse osmosis membrane (RO-SE). The experiments were conducted at a pressure of 20 bar and a temperature of 21 ± 1 °C, with processing carried out until a volume reduction factor of 4 was achieved. Each membrane had a distinct effect on the wine's color and physicochemical characteristics, offering valuable insights into the compositional changes in white wine induced by the ethanol removal process
GC-MS Analysis of Volatile Compound Areas Across Different Dealcoholization Cycles of Wine Processed via Osmotic Distillation
No full textThis dataset shows the impact of ethanol removal on the volatile compound profile of white wine through osmotic distillation (OD) across seven dealcoholization cycles (OD6.1–OD6.7). The wine was dealcoholized at a feed flow rate of 3 L/min and a stripping solution flow rate of 6 L/min, with a process duration of 240 minutes. The first six cycles lasted 30 minutes each, while the final cycle (OD6.7) was extended to 60 minutes. The stripping solution was systematically renewed whenever the flux on the feed side reached zero, resulting in five renewals of the stripping solution tank with distilled water, consuming a total of 12 kg of water. The volatile profile of the dealcoholized wines was analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with solid-phase microextraction (SPME). This provides insights into the changes in the volatile composition of white wine due to the ethanol removal process and highlights the influence of multiple dealcoholization cycles on wine's aroma profile
Sensory analysis of dealcoholized wines produced using vacuum distillation
No full textThe dataset contains the results of a study on sensory evaluation of partially and fully dealcoholized wines. Specifically, in this study, partially (PDW) and fully dealcoholized (DW) white, rosé, and red wines were produced using vacuum distillation (VD), analysing ethanol removal impacts on sensory attributes through consumer response. Sensory evaluation highlighted reductions in fresh floral (white/ rosé), fresh fruity (red), sweetness (white/ rosé), hotness, and body/fullness (rosé), while color intensity (red), cooked vegetable notes, and acidity (white/ rosé) increased after ethanol removal. PDW and DW white/red wines retained original overall acceptability scores, whereas rosé acceptability decreased
GC-MS Analysis of Volatile Compound Areas of low alcohol beverage based on concentrated white wine produced by NF and RO membranes
No full textThis dataset presents the impact of ethanol removal on the volatile compound profile of white wine using nanofiltration (NF-DK) and reverse osmosis (RO-SG) membranes. The experiments were conducted at a transmembrane pressure (TMP) of 20 bar for the NF-DK membrane and 30 bar for the RO-SG membrane, with both inlet and outlet pressures set accordingly. The flow rate was maintained at 7 ± 0.2 L/min, and the temperature was controlled at 21 ± 1 °C using a jacketed heat exchanger for both sets of experiments. To produce low-alcohol wine-based beverages (RO(B) and NF(B)), the permeate separated from the wine was replaced with an equivalent weight of distilled water after each process, ensuring that the original wine volume of 6 kg was restored. The volatile profiles of the dealcoholized wines were analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with solid-phase microextraction (SPME). The retention of volatile compounds was substantially higher in RO(B) (55%) compared to NF(B) (28%), highlighting significant differences in aroma and flavor. This provides insights into the changes in the volatile composition of white wine due to the ethanol removal process and underscores the influence of different membrane process on the wine's aroma profile. The article can be accessed using the DOI: https://doi.org/10.1016/j.seppur.2025.13284
The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement
Full text linkRecently, non-thermal wine processing technologies have been proposed as alternatives to conventional winemaking processes, mostly with the aims to improve wine quality, safety, and shelf-life. Winemakers typically rely on sulfites (SO2) to prevent wine oxidation and microbial spoilage, as these processes can negatively affect wine quality and aging potential. However, SO2 can trigger allergic reactions, asthma, and headaches in sensitive consumers, so limitations on their use are needed. In red winemaking, prolonged maceration on skins is required to extract enough phenolic compounds from the wine, which is time-consuming. Consequently, the wine industry is looking for new ways to lower SO2 levels, shorten maceration times, and extend shelf life while retaining wine quality. This review aggregates the information about the novel processing techniques proposed for winemaking, such as high-pressure processing, pulsed electric field, ultrasound, microwave, and irradiation. In general, non-thermal processing techniques have been shown to lead to improvements in wine color characteristics (phenolic and anthocyanin content), wine stability, and wine sensory properties while reducing the need for SO2 additions, shortening the maceration time, and lowering the microbial load, thereby improving the overall quality, safety, and shelf life of the wines
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