Influence of prefermentative treatments and fermentation on the antioxidant and volatile profiles of apple wines.

@article{Satora2009InfluenceOP,
  title={Influence of prefermentative treatments and fermentation on the antioxidant and volatile profiles of apple wines.},
  author={Pawel Satora and Tomasz Tarko and Aleksandra Duda-Chodak and Pawel Sroka and Tadeusz Tuszyński and Maria Czepielik},
  journal={Journal of agricultural and food chemistry},
  year={2009},
  volume={57 23},
  pages={11209-17}
}
The aim of this study was to determine the influence of different factors such as fruit processing, pectinolytic enzyme application, strain of yeast (Johannisberg-Riesling, Steinberg), cell immobilization on the alginate, and type of fermentation on the antioxidant profile and volatile composition of apple wines. Champion and Idared apples were used during experiments. The factors used influenced significantly (p < 0.05) antioxidant capacity, polyphenol profile, and volatile composition of… CONTINUE READING

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