dc.contributor.author |
Zhang, Jingying |
en |
dc.contributor.author |
Chen, Donglin |
en |
dc.contributor.author |
Chen, Xiao |
en |
dc.contributor.author |
Kilmartin, Paul |
en |
dc.contributor.author |
Quek, Siew-Young |
en |
dc.date.accessioned |
2019-10-02T01:05:59Z |
en |
dc.date.issued |
2019-05-23 |
en |
dc.identifier.citation |
Antioxidants 8(5) 23 May 2019 |
en |
dc.identifier.issn |
2076-3921 |
en |
dc.identifier.uri |
http://hdl.handle.net/2292/48359 |
en |
dc.description.abstract |
This study investigated the effects of vinification techniques and cultivars (Stevens, Pilgrim and Bergman) on cranberry wine quality. Three winemaking technologies were conducted to prepare cranberry musts before fermentation, including traditional red and white vinifications (Red and White), and thermovinification (Thermo). In wine products, proanthocyanins (PACs) and anthocyanins (ANCs) are dominant in phenolics, while esters and alcohols are prevalent in volatiles, with phenylethyl alcohol, β-damascenone, benzyl alcohol, etc. as the main contributors to the aroma. The phenolic compositions of wines were in the same pattern with cultivars: the Stevens and Bergman wines contained the highest amount of ANCs and PACs, respectively, while the Pilgrim wines had the lowest total phenolic contents (TPC), and antioxidant capacities (AOC). Nevertheless, products from Pilgrim cultivar had a distinctive pattern of volatiles compared to Stevens and Bergman, especially for aromatic compounds. Considering vinification methods, Thermo demonstrated advantages on correlations with both phenolic and volatile (polymeric and monomeric) compositions. |
en |
dc.format.medium |
Electronic |
en |
dc.language |
eng |
en |
dc.relation.ispartofseries |
Antioxidants (Basel, Switzerland) |
en |
dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. |
en |
dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
en |
dc.rights.uri |
https://creativecommons.org/licenses/by/4.0/ |
en |
dc.title |
The Influence of Vinification Methods and Cultivars on the Volatile and Phenolic Profiles of Fermented Alcoholic Beverages from Cranberry. |
en |
dc.type |
Journal Article |
en |
dc.identifier.doi |
10.3390/antiox8050144 |
en |
pubs.issue |
5 |
en |
pubs.volume |
8 |
en |
dc.rights.holder |
Copyright: The authors |
en |
pubs.publication-status |
Published |
en |
dc.rights.accessrights |
http://purl.org/eprint/accessRights/OpenAccess |
en |
pubs.subtype |
research-article |
en |
pubs.subtype |
Journal Article |
en |
pubs.elements-id |
773477 |
en |
pubs.org-id |
Science |
en |
pubs.org-id |
Chemistry |
en |
dc.identifier.eissn |
2076-3921 |
en |
pubs.record-created-at-source-date |
2019-05-26 |
en |
pubs.dimensions-id |
31126086 |
en |