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dc.contributor.advisorKissoudis, Christos-
dc.contributor.authorTsakiroglou, Foteini-
dc.descriptionIncludes bibliographical references, tables, charts, and appendix.en_US
dc.descriptionMSc in New Food Product and Business Developmenten_US
dc.description.abstractKiwi wine is a relatively new fermented beverage developed to valorize the over-supply of kiwifruit production. Similarly to winemaking, the juice is fermented with yeast under controlled conditions (temperature, period of fermentation, and maturation). Fermentation may take place either by the naturally occurring microorganisms (spontaneously) or by the addition of selected strain(s), such as Lalvin RC212 (Saccharomyces cerevisiae, inoculated fermentation). In this study, the microbial community of both kiwi wine fermentation strategies was studied, applying modern molecular approaches. The selected microorganisms, Saccharomyces cerevisiae, total yeasts, Enterobacteriaceae and Lactobacillus were quantified using quantitative Polymerase Chain Reaction (qPCR) throughout the fermentation and maturation period. Additionally, the transcriptomic profile of Lalvin RC212 during inoculated fermentation was investigated. Genes involved in key metabolic processes, affecting the wine organoleptic profile were quantified via qPCR. ADH1, BAT1, ATF1, and ALD6 were chosen based on their role in amino acid catabolism (Ehrlich pathway), production of volatile compounds, and acetic acid. Furthermore, the aromatic profile of kiwifruit juice and inoculated and spontaneous fermentations was examined through Headspace-Solid Phase Micro-Extraction (HS-SPME) technology coupled with Gas-Chromatography and Mass-Spectrometry (GC-MS). Statistical methods were implemented to explore correlations and patterns between kiwi juice or fermentation method and volatile compounds. The results were compared with previous studies using fruits and wines of several kiwi cultivars. Our experiment is considered innovative because this is the first report utilizing the Greek kiwi cultivar “Tsechelidis”.en_US
dc.formatSpiral bindingen_US
dc.format.extent81 pagesen_US
dc.publisherPerrotis Collegeen_US
dc.publisherCardiff Metropolitan Universityen_US
dc.rightsAll rights reserveden_US
dc.rightsAttribution-NonCommercial 4.0 International*
dc.subjectSaccharomyces cerevisiaeen_US
dc.subjectSpontaneous inoculated fermentationen_US
dc.subjectVolatile compounds productionen_US
dc.subject.lcshAcademic thesesen_US
dc.subject.lcshFruit - Postharvest technologyen_US
dc.subject.otherPerrotis College - Theses - 2022en_US
dc.subject.otherNew food product and business development. Perrotis Collegeen_US
dc.titleMicrobial community characterization and its role in volatile compound production during inoculated and spontaneous fermentation of kiwi wine (Actinidia deliciosa cv. Tsechelidis)en_US
local.description.statusNot publisheden_US
Appears in Collections:Theses

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