Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine
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 d...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/3/491 |
| _version_ | 1797624618865917952 |
|---|---|
| author | José Ángel Salas-Millán Encarna Aguayo Andrés Conesa-Bueno Arantxa Aznar |
| author_facet | José Ángel Salas-Millán Encarna Aguayo Andrés Conesa-Bueno Arantxa Aznar |
| author_sort | José Ángel Salas-Millán |
| collection | DOAJ |
| description | 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% <i>v</i>/<i>v</i> 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)-nonadien-1-ol had the highest OAV and ROC values among the volatiles; this contributed to the sweet, fruity, banana, tropical, nutty and melon aroma in this sparkling wine. Sensory evaluation (100 to 40) was evaluated according to International Organisation of Vine and Wine compendium, the final product (10-week) scored 92 points, with great visual, nose, and taste values. This study demonstrates how by-products revalorization can provide new products such as this novel sparkling wine with a characteristic and distinctive aroma, good sensory acceptance and market potential. |
| first_indexed | 2024-03-11T09:45:04Z |
| format | Article |
| id | doaj.art-7e606a2dd0334281a235c0c9c8926ffc |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T09:45:04Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7e606a2dd0334281a235c0c9c8926ffc2023-11-16T16:40:07ZengMDPI AGFoods2304-81582023-01-0112349110.3390/foods12030491Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based WineJosé Ángel Salas-Millán0Encarna Aguayo1Andrés Conesa-Bueno2Arantxa Aznar3Postharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, SpainPostharvest and Refrigeration Group, Universidad Politécnica de Cartagena (UPCT), 30202 Cartagena, SpainJimboFresh International SLL, C/Mina Buena Suerte, 1, La Unión, 30360 Murcia, SpainDepartment of Agronomical Engineering, Institute of Plant Biotechnology, UPCT, Paseo Alfonso XIII, 48, 30203 Cartagena, SpainFresh 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% <i>v</i>/<i>v</i> 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)-nonadien-1-ol had the highest OAV and ROC values among the volatiles; this contributed to the sweet, fruity, banana, tropical, nutty and melon aroma in this sparkling wine. Sensory evaluation (100 to 40) was evaluated according to International Organisation of Vine and Wine compendium, the final product (10-week) scored 92 points, with great visual, nose, and taste values. This study demonstrates how by-products revalorization can provide new products such as this novel sparkling wine with a characteristic and distinctive aroma, good sensory acceptance and market potential.https://www.mdpi.com/2304-8158/12/3/491fermentative processmelonbeveragearomasparklingfruit wine |
| spellingShingle | José Ángel Salas-Millán Encarna Aguayo Andrés Conesa-Bueno Arantxa Aznar Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine Foods fermentative process melon beverage aroma sparkling fruit wine |
| title | Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine |
| title_full | Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine |
| title_fullStr | Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine |
| title_full_unstemmed | Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine |
| title_short | Revalorization of Melon By-Product to Obtain a Novel Sparkling Fruity-Based Wine |
| title_sort | revalorization of melon by product to obtain a novel sparkling fruity based wine |
| topic | fermentative process melon beverage aroma sparkling fruit wine |
| url | https://www.mdpi.com/2304-8158/12/3/491 |
| work_keys_str_mv | AT joseangelsalasmillan revalorizationofmelonbyproducttoobtainanovelsparklingfruitybasedwine AT encarnaaguayo revalorizationofmelonbyproducttoobtainanovelsparklingfruitybasedwine AT andresconesabueno revalorizationofmelonbyproducttoobtainanovelsparklingfruitybasedwine AT arantxaaznar revalorizationofmelonbyproducttoobtainanovelsparklingfruitybasedwine |