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DC Field | Value | Language |
---|---|---|
dc.contributor.advisor | Kissoudis, Christos | - |
dc.contributor.author | Fotiadis, Konstantinos | - |
dc.date.accessioned | 2022-11-18T12:40:48Z | - |
dc.date.available | 2022-11-18T12:40:48Z | - |
dc.date.issued | 2022-04 | - |
dc.identifier.uri | http://repository.afs.edu.gr/handle/6000/506 | - |
dc.identifier.uri | https://librarycatalog.afs.edu.gr/cgi-bin/koha/opac-detail.pl?biblionumber=26952 | en_US |
dc.description | Includes bibliographical references, appendix, photos, illustrations, and graphs. | en_US |
dc.description | MSc in New Food Product and Business Development | en_US |
dc.description.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. | en_US |
dc.format | Spiral binding | en_US |
dc.format.extent | 82 pages | en_US |
dc.language.iso | en | en_US |
dc.publisher | Perrotis College | en_US |
dc.publisher | Cardiff Metropolitan University | en_US |
dc.rights | All rights reserved | en_US |
dc.rights | Attribution-NonCommercial 4.0 International | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc/4.0/ | * |
dc.subject | Kiwi-wine | en_US |
dc.subject | Inoculated | en_US |
dc.subject | Spontaneous | en_US |
dc.subject | Fermentation | en_US |
dc.subject | Metabolites | en_US |
dc.subject | HS-SPME/GC-MS | en_US |
dc.subject.lcsh | Kiwifruit | en_US |
dc.subject.lcsh | Fermentation | en_US |
dc.subject.lcsh | Fruit - Postharvest technology | en_US |
dc.subject.lcsh | Academic theses | en_US |
dc.subject.other | Perrotis College - Theses - 2022 | en_US |
dc.subject.other | New food product and business development. Perrotis College | en_US |
dc.title | Physicochemical and volatile analysis of inoculated and spontaneous kiwifruit fermentation (Actinidia deliciosa cv. Hayward subs. Tsechelidis) | en_US |
dc.type | Thesis | en_US |
local.description.status | Not published | en_US |
local.repository | HUB | en_US |
Appears in Collections: | Theses |
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