Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/506
Title: Physicochemical and volatile analysis of inoculated and spontaneous kiwifruit fermentation (Actinidia deliciosa cv. Hayward subs. Tsechelidis)
Authors: Fotiadis, Konstantinos
Supervisors: Kissoudis, Christos
Subjects LC: Kiwifruit
Fermentation
Fruit - Postharvest technology
Academic theses
Keywords: Kiwi-wine
Inoculated
Spontaneous
Fermentation
Metabolites
HS-SPME/GC-MS
Issue Date: Apr-2022
Publisher: Perrotis College
Cardiff Metropolitan University
Abstract: Kiwifruit is appreciated globally for its unique organoleptic and functional attributes. Kiwifruit cultivation is very important for Greece, as the fruit is currently being commercially valuable in its unprocessed form. Tsechelidis variety is a Greek variant with distinct characteristics. The development of a methodology for high quality kiwi-wine production could add extra value to the Greek kiwi market. Kiwi juice fermentation involves various microorganisms and numerous metabolites. The performance of inoculated (INF) and spontaneous fermentation (SNF) on the physicochemical, volatile, and antioxidant features of Tsechelidis kiwi-wine were evaluated in this work. A total of 40 volatiles were identified and quantified in the kiwi wines and juice. Kiwi wines fermented via inoculation with S. cerevisiae RC212™ produced more alcohol and glycerol and were abundant in fruity odors due to the presence of fatty acid esters. Spontaneous fermented kiwi wines exhibited the highest total phenolic and antioxidant capacity, retained the characteristic color of kiwi juice, and were more floral and herbaceous. Significant correlations between color features and antioxidants were revealed. Principal component analysis (PCA) and hierarchical clustering revealed that there were noticeable differences between inoculated and spontaneous wines. Kiwi-wine making demonstrates a propitious method for enhancing the commercial value of Greek kiwi.
Description: Includes bibliographical references, appendix, photos, illustrations, and graphs.
MSc in New Food Product and Business Development
Length: 82 pages
Type: Thesis
Publication Status: Not published
URI: http://repository.afs.edu.gr/handle/6000/506
Restrictions: All rights reserved
Attribution-NonCommercial 4.0 International
Language: en
Appears in Collections:Theses

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