Please use this identifier to cite or link to this item: http://hdl.handle.net/11189/5660
Title: The development of alcoholic fermented beverages utilizing plums with the application of innovative beverage fermentation technology
Authors: Williams, G 
van Wyk, J 
Hansmann, C 
Keywords: Alcoholic fermented beverage;Plums;Fermentation;Sensory profile;Ethanol
Issue Date: 2016
Publisher: South African Journal for Enology and Viticulture
Abstract: The adaptation of existing technologies toward producing a white wine style alcoholic fermented plum beverage was undertaken. The Independent Variables (ID) were yeast strains (Saccharomyces cerevisiae VIN13 and Saccharomyces bayanus N96), with formulations containing various percentage pulp concentrations at (40%, 50% and 60%). The Dependent Variables (DV) constituted key quality parameters for white wines, namely methanol content, ethanol content, titratable acidity (TA), objective colour, total soluble solids (TDS), pH and sensory profile were measured. Methanol was not detected in the samples, ethanol content, TA, colour, TDS and pH were within the range typical for white wine. The overall sensorial profile of the beverage samples, fruity aroma and sweet associated aroma were rated significantly higher as the pulp concentration increased from 40% to 50% (p < 0.05). Exhibiting comparable sensory attributes namely fruity aroma, sweet-associated aroma, yeasty aroma, sweet taste, sour taste, bitter taste, astringency and fruity flavour, that was typically associated with white wines. The results showed that existing technology can be adapted to produce an alcoholic fermented plum beverage of which the key quality parameters and attributes are comparable to white wines.
URI: http://hdl.handle.net/11189/5660
ISSN: 0253-939X
Appears in Collections:Appsc - Journal Articles (DHET subsidised)

Files in This Item:
File Description SizeFormat 
Williams_G_van Wyk_J_Hansmann_C_AppSci_2016.pdfMain article727.48 kBAdobe PDFView/Open
Show full item record

Page view(s)

23
Last Week
0
Last month
0
checked on Jun 16, 2019

Download(s)

7
checked on Jun 16, 2019

Google ScholarTM

Check


This item is licensed under a Creative Commons License Creative Commons