Please use this identifier to cite or link to this item: http://repository.afs.edu.gr/handle/6000/506
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dc.contributor.advisorKissoudis, Christos-
dc.contributor.authorFotiadis, Konstantinos-
dc.date.accessioned2022-11-18T12:40:48Z-
dc.date.available2022-11-18T12:40:48Z-
dc.date.issued2022-04-
dc.identifier.urihttp://repository.afs.edu.gr/handle/6000/506-
dc.identifier.urihttps://librarycatalog.afs.edu.gr/cgi-bin/koha/opac-detail.pl?biblionumber=26952en_US
dc.descriptionIncludes bibliographical references, appendix, photos, illustrations, and graphs.en_US
dc.descriptionMSc in New Food Product and Business Developmenten_US
dc.description.abstractKiwifruit 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.formatSpiral bindingen_US
dc.format.extent82 pagesen_US
dc.language.isoenen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc/4.0/*
dc.subjectKiwi-wineen_US
dc.subjectInoculateden_US
dc.subjectSpontaneousen_US
dc.subjectFermentationen_US
dc.subjectMetabolitesen_US
dc.subjectHS-SPME/GC-MSen_US
dc.subject.lcshKiwifruiten_US
dc.subject.lcshFermentationen_US
dc.subject.lcshFruit - Postharvest technologyen_US
dc.subject.lcshAcademic thesesen_US
dc.subject.otherPerrotis College - Theses - 2022en_US
dc.subject.otherNew food product and business development. Perrotis Collegeen_US
dc.titlePhysicochemical and volatile analysis of inoculated and spontaneous kiwifruit fermentation (Actinidia deliciosa cv. Hayward subs. Tsechelidis)en_US
dc.typeThesisen_US
local.description.statusNot publisheden_US
local.repositoryHUBen_US
Appears in Collections:Theses

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