Novel Low-Alcohol Sangria-Type Wine Products with Immobilized Kefir Cultures and Essential Oils
Abstract
:1. Introduction
2. Materials and Methods
2.1. Kefir Culture Immobilization and Production of Dried Cultures
2.2. Novel Low-Alcohol Sangria-Type Wines Preparation
2.3. Microbial Enumeration
2.4. Chemical Analyses
2.5. Preliminary Sensory Evaluation
2.6. Statistical Analysis
3. Results and Discussion
3.1. Viability of Immobilized Kefir Cultures in the Novel Sangria-Type Low-Alcohol Wines
3.2. Chemical Analyses
3.2.1. pH and Acidity Values
3.2.2. HS-SPME GC/MS Analyses
3.2.3. Principal Component Analysis
3.3. Preliminary Sensory Evaluation
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Wine Sample | Total Acidity (g Tartaric/L) | Volatile Acidity (g Acetic/L) | pH | Alcohol (% vol) | |
---|---|---|---|---|---|
Wet kefir cultures | Co_Wt_Ap | 2.6 ± 0.1 | 0.54 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 |
Co_Wt_Pe | 2.1 ± 0.1 | 0.51 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Cm_Wt_Ap | 2.0 ± 0.1 | 0.57 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Cm_Wt_Pe | 1.8 ± 0.1 | 0.51 ± 0.02 | 4.0 ± 0.1 | 6.0 ± 0.1 | |
Cz_Wt_Ap | 2.1 ± 0.1 | 0.54 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Cz_Wt_Pe | 2.3 ± 0.1 | 0.54 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Mix_Wt_Ap | 2.6 ± 0.1 | 0.57 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Mix_Wt_Pe | 2.0 ± 0.1 | 0.54 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Thermally dried kefir cultures | Co_ThDr_Ap | 2.3 ± 0.1 | 0.48 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 |
Co_ThDr_Pe | 2.6 ± 0.1 | 0.51 ± 0.02 | 4.0 ± 0.1 | 6.0 ± 0.1 | |
Cm_ThDr_Ap | 3.0 ± 0.1 | 0.63 ± 0.03 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Cm_ThDr_Pe | 2.0 ± 0.1 | 0.51 ± 0.02 | 4.0 ± 0.1 | 6.0 ± 0.1 | |
Cz_ThDr_Ap | 2.9 ± 0.1 | 0.54 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Cz_ThDr_Pe | 2.7 ± 0.1 | 0.57 ± 0.03 | 4.0 ± 0.1 | 6.0 ± 0.1 | |
Mix_ThDr_Ap | 3.0 ± 0.1 | 0.57 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Mix_ThDr_Pe | 2.3 ± 0.1 | 0.57 ± 0.03 | 4.0 ± 0.1 | 6.0 ± 0.1 | |
Freeze-dried kefir cultures | Co_FrDr_Ap | 2.7 ± 0.1 | 0.45 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 |
Co_FrDr_Pe | 2.4 ± 0.1 | 0.42 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Cm_FrDr_Ap | 2.7 ± 0.1 | 0.39 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Cm_FrDr_Pe | 2.1 ± 0.1 | 0.45 ± 0.03 | 4.0 ± 0.1 | 6.0 ± 0.1 | |
Cz_FrDr_Ap | 2.7 ± 0.1 | 0.39 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Cz_FrDr_Pe | 2.1 ± 0.1 | 0.45 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Mix_FrDr_Ap | 2.6 ± 0.1 | 0.42 ± 0.02 | 3.9 ± 0.1 | 6.0 ± 0.1 | |
Mix_FrDr_Pe | 2.1 ± 0.1 | 0.42 ± 0.02 | 4.0 ± 0.1 | 6.0 ± 0.1 |
Essential Oil Addition | Samples | Compounds Detected | |||||
---|---|---|---|---|---|---|---|
Esters | Acids | Terpenes | Alcohols | Carbonyls | Miscellaneous | ||
Citrus medica (0.01% v/v) | Cm_Wt_Ap | 8.4 a | 0.3 a | 89.1 f | 2.1 a | <0.1 a | 0.1 a |
Cm_ThDr_Ap | 8.5 a | 0.3 a | 86.9 f | 3.8 a | <0.1 a | 0.4 b | |
Cm_FrDr_Ap | 8.5 a | 0.3 a | 87.7 f | 3.4 a | <0.1 a | 0.1 a | |
Cm_Wt_Pe | 4.9 A | 0.2 A | 92.2 D | 2.5 A | <0.1 A | 0.1 A | |
Cm_ThDr_Pe | 3.9 A | 0.2 A,B | 92.7 D | 2.9 A | <0.1 A | 0.2 A | |
Cm_FrDr_Pe | 12.3 B | 0.3 A,B | 84.6 D | 2.5 A | <0.1 A | 0.2 A | |
Cinnamon zeylanicum (0.01% v/v) | Cz_Wt_Ap | 37.9 c | 1.0 b | 33.5 c | 24.8 e | 2.0 b | 0.8 c |
Cz_ThDr_Ap | 42.4 c | 1.0 b | 24.8 b | 18.9 d | 10.9 d | 1.9 f | |
Cz_FrDr_Ap | 36.3 c | 2.3 c | 21.7 b | 17.1 d | 21.3 f | 1.2 e | |
Cz_Wt_Pe | 30.8 D | 1.2 D | 34.1 B | 29.1 F | 3.3 E | 1.5 E | |
Cz_ThDr_Pe | 29.8 D | 1.8 E | 34.4 B | 25.3 E | 5.9 F | 2.8 F | |
Cz_FrDr_Pe | 37.6 E | 1.0 C,D | 33.3 B | 16.6 D | 10.3 G | 1.2 D | |
EO Mix (0.005% v/v each) | Mix_Wt_Ap | 23.1 b | 0.4 a | 68.1 e | 7.4 b | 0.7 a | 0.4 b |
Mix_ThDr_Ap | 19.0 b | 0.9 b | 65.8 d,e | 7.4 b | 6.0 c | 1.0 d | |
Mix_FrDr_Ap | 19.7 b | 1.0 b | 58.8 d | 7.5 b | 12.7 e | 0.4 b | |
Mix_Wt_Pe | 19.0 C | 0.5 A,B,C | 72.1 C | 6.8 B | 0.9 B,C | 0.7 B,C | |
Mix_ThDr_Pe | 11.8 B | 1.0 C,D | 74.7 C | 10.1 C | 1.2 C,D | 1.2 D | |
Mix_FrDr_Pe | 14.6 B,C | 0.8 B,C,D | 70.3 C | 7.7 B,C | 6.0 F | 0.6 B | |
No EO addition | Co_Wt_Ap | 68.7 d | 4.3 e | 2.9 a | 23.7 e | 0.1 a | 0.4 b |
Co_ThDr_Ap | 76.3 e | 2.2 c | 1.1 a | 18.7 d | 0.4 a | 1.3 e | |
Co_FrDr_Ap | 82.1 e | 3.6 d | 1.8 a | 11.4 c | 0.2 a | 0.9 c | |
Co_Wt_Pe | 72.5 H | 2.3 F | 8.2 A | 15.7 D | 0.4 A,B | 0.8 C | |
Co_ThDr_Pe | 59.5 G | 5.0 G | 2.5 A | 29.8 F | 1.6 D | 1.5 E | |
Co_FrDr_Pe | 45.3 F | 10.7 H | 5.6 A | 38.1 G | 0.1 A | 0.2 A |
Wine Products Supplemented with EOs | Aroma Density | Taste Density | Overall Evaluation | |
---|---|---|---|---|
Wet kefir culture | Co_Wt_Ap | 2.8 ± 0.4 | 2.8 ± 0.4 | 3.6 ± 0.7 |
Co_Wt_Pe | 2.7 ± 0.5 | 3.1 ± 0.2 | 3.5 ± 0.6 | |
Cm_Wt_Ap | 3.8 ± 0.8 | 3.2 ± 0.4 | 3.3 ± 0.9 | |
Cm_Wt_Pe | 4.0 ± 0.9 | 4.3 ± 0.5 | 2.9 ± 0.9 | |
Cz_Wt_Ap | 3.3 ± 0.4 | 3.4 ± 0.5 | 3.3 ± 0.7 | |
Cz_Wt_Pe | 3.5 ± 0.8 | 2.9 ± 0.2 | 3.4 ± 0.5 | |
Mix_Wt_Ap | 4.2 ± 0.4 | 3.5 ± 0.8 | 3.3 ± 0.9 | |
Mix_Wt_Pe | 3.5 ± 0.6 | 3.3 ± 0.5 | 3.3 ± 0.7 | |
Thermally dried kefir culture | Co_ThDr_Ap | 2.6 ± 0.7 | 2.9 ± 0.5 | 3.0 ± 0.6 |
Co_ThDr_Pe | 2.9 ± 0.4 | 2.8 ± 0.7 | 3.7 ± 0.8 | |
Cm_ThDr_Ap | 3.6 ± 0.6 | 3.5 ± 0.6 | 2.6 ± 0.7 | |
Cm_ThDr_Pe | 3.6 ± 0.6 | 3.2 ± 0.6 | 2.9 ± 0.9 | |
Cz_ThDr_Ap | 2.9 ± 0.5 | 3.1 ± 0.8 | 3.1 ± 0.7 | |
Cz_ThDr_Pe | 3.6 ± 0.5 | 3.4 ± 0.4 | 3.4 ± 0.6 | |
Mix_ThDr_Ap | 3.2 ± 0.6 | 3.1 ± 0.5 | 3.0 ± 0.8 | |
Mix_ThDr_Pe | 3.5 ± 0.7 | 3.3 ± 0.4 | 3.2 ± 0.7 | |
Freeze-dried kefir culture | Co_FrDr_Ap | 2.6 ± 0.7 | 2.9 ± 0.5 | 3.4 ± 0.9 |
Co_FrDr_Pe | 2.4 ± 0.7 | 2.8 ± 0.5 | 3.1 ± 0.7 | |
Cm_FrDr_Ap | 3.4 ± 0.9 | 3.3 ± 0.6 | 2.7 ± 0.6 | |
Cm_FrDr_Pe | 3.4 ± 0.7 | 3.7 ± 0.8 | 2.5 ± 0.9 | |
Cz_FrDr_Ap | 3.7 ± 0.7 | 3.8 ± 0.5 | 2.8 ± 0.6 | |
Cz_FrDr_Pe | 3.6 ± 0.7 | 3.4 ± 0.5 | 2.8 ± 0.8 | |
Mix_FrDr_Ap | 4.2 ± 0.3 | 3.6 ± 0.8 | 3.0 ± 0.8 | |
Mix_FrDr_Pe | 3.3 ± 0.5 | 3.3 ± 0.4 | 3.0 ± 0.9 |
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Nikolaou, A.; Santarmaki, V.; Mitropoulou, G.; Sgouros, G.; Kourkoutas, Y. Novel Low-Alcohol Sangria-Type Wine Products with Immobilized Kefir Cultures and Essential Oils. Microbiol. Res. 2023, 14, 543-558. https://doi.org/10.3390/microbiolres14020038
Nikolaou A, Santarmaki V, Mitropoulou G, Sgouros G, Kourkoutas Y. Novel Low-Alcohol Sangria-Type Wine Products with Immobilized Kefir Cultures and Essential Oils. Microbiology Research. 2023; 14(2):543-558. https://doi.org/10.3390/microbiolres14020038
Chicago/Turabian StyleNikolaou, Anastasios, Valentini Santarmaki, Gregoria Mitropoulou, Georgios Sgouros, and Yiannis Kourkoutas. 2023. "Novel Low-Alcohol Sangria-Type Wine Products with Immobilized Kefir Cultures and Essential Oils" Microbiology Research 14, no. 2: 543-558. https://doi.org/10.3390/microbiolres14020038