Polyphenolic Profile of Orange Wines

Objectives The objective of this study is to describe the polyphenolic profile of orange wine and compare it with red wine, additionally this study explores the potential effect of iron content in the orange wine characteristic color. Methods Nine orange wines and 1 red wine were analyzed in triplicate. The skin-contact maceration of the orange wines ranged from 3 days to 6 months. Three orange wines were made following the Georgian traditional method (using Quevri and 6 months skin-contact maceration), one orange wine went through 6 months of skin-contact maceration in oak barrels. Analysis consisted of color density (CD) and hue tint (HT) by measuring absorbance at 420,520, and 700 nm; identification and quantification of the polyphenols gallic acid, vanillic acid, caffeic acid, caftaric acid, 4-caffeoylquinic acid, r-coumaric acid, myricetin, catechin, epicatechin, kaempferol, b-carotene using LC-MS/MS; and iron content using ICP-OES. PCA of polyphenols was also performed. Results According to the PCA score plot of polyphenols, the three orange wines made following the Georgian traditional method were grouped together with the orange wine that went through 6 months skin-contact maceration in oak barrels closely located in the plot. While orange wines with skin-maceration times of 7 and 3 days were grouped together and clearly separated from those with a 6 months skin-contact maceration. The red wine sample was clearly separated from all the orange wine samples in the score plot. No correlation between color density, hue tint and iron content was observed since iron was not detected in any sample. Conclusions It seems to be a correlation between the length of the skin-contact maceration and the polyphenolic profile of orange wine. Funding Sources CSUN.

EFFECT OF BAKERS YEAST (SACCHAROMYCES CEREVISIAE) IN THE PRODUCTION OF WINE USING ORANGES, APPLES AND PINEAPPLES

Introduction: Wine is an alcoholic drink made from fermented grapes. The process of wine making involves fermentation of fruits in which case the wine is qualified by the fruit which it is made from such as apple wine, orange wine.Purpose of the Study: This research shows the possibility of producing wine from fruits using bakers’ yeast (Saccharomyces cerevisiae).Methodology: The fruits used were Apple (Malus domestica), Orange (Citrus sinensis), and Pineapple (Ananas cosmosus).They were washed and blended. The strained juices were poured into plastic bottles to cool for 15mins before additives and yeast were added. The “must” was then allowed to ferment for four days. After four days, racking was done to remove sediments. Then egg white was added as a clarifying agent, and left to stand fifty days, for it to age and then bottled.Findings: Apple wine was found to be more alcoholic (11.4%) while orange wine had 8.9%. Apple had the highest pH (4.0) while orange had 2.0. The solubility test showed that apple had the highest solubility with 98% while orange had 94%. Apple had the least sugar content with 9.90ml while pineapple had22.0ml. Orange had a specific gravity of 0.99g while apple had0.98g.Recommendation: It is observed that all the fruits in the market today can give the qualities needed for alcoholic wine in the absence of grape fruit. All these satisfactory qualities of this study show that an acceptable wine from pineapple, apple and orange can be locally produced.

Red, White, And...Orange? A New Look into an Old Wine (P20-007-19)

Objectives Orange wine is essentially white wine that is produced similarly to red wines, with skin-contact during maceration. Various polyphenols found in red wine may be contributing to the observed benefits on heart health. The objective is to identify if grape skin contact gives orange wine similar antioxidant properties as red wine, by comparing total polyphenols and antioxidant capacity of red, white, and orange wines. Methods Fifteen wine samples were analyzed in triplicates (4 red, 8 orange and 3 white wines). A set of orange, red and white wines from the same wineries and vintages were purchased and analyzed. Analysis consisted of total polyphenols, total antioxidant capacity, and color. Total polyphenols were measured using the Folin Ciocalteu method (gallic acid equivalent per liter (GA/L)), total antioxidant capacity was measured using the ORAC method (micromol of Trolox equivalent per mililiter (µmol TE/ml)) and color was measured using a colorimeter (Lab color scale). Results Total polyphenol content in orange wines (1259.2 + 138.9 mg GA/L) was 0.6 times of red wines (2239.4 + 156.9 mg GA/L) and 4.6 times higher than white wines (273.9 + 11.8 mg GA/L). Similarly, the antioxidant capacity of orange wine (12.2 + 1.9 µmol TE/ml) was 0.6 times of red wines (20.9 + 2.7 µmol TE/ml) and 2.3 times higher than white wines (4.9 + 0.9 µmol TE/ml). Differences in total polyphenols and antioxidant capacity between types of wines were significantly different (ANOVA, α = 0.05). Color of orange wines had great variability, ranging from pale to deep orange and confirmed by the wide range of a and b color values (0.3 to 2.9 and 13.3 to 25.5 respectively). Many factors can contribute to this variation, including grape variety, winery, methods of production and storage; only two countries have a legal definition of orange wine or skin-contact white wine, thus adding additional variability. Conclusions This allows for understanding of the characteristics of orange wines, which may have a beneficial effect on heart health and how it compares with other wine styles. Funding Sources California State University, Northridge.

Study of physico-chemical parameters of orange (Citrus reticulate Blanco) for the development of orange wine

Physico-chemical properties are an essential factor during processing and preservation of food. The retention and changes in physico-chemical properties depends upon the processing technique. In this work, physicochemical parameters of orange like vitamin C (ascorbic acid), pH, total soluble solids (TSS), % acidity, temperature and color were studied with all the optimized conditions of fermentations for the development of orange wine. The fermentation of the fruit juice was completed within 7 days period at temperature 27oC, pH 4.5 and total soluble solids of 24oBrix with an inoculum level of 10% (v/v). Thus, orange wine with ethanol content of 8.5% (v/v) was prepared from the orange variety ‘Nagpur Santra’ (Citrus Reticulata Blanco) in controlled physico-chemical parameters.

Isolation of Saccharomyces Cerevisiae GJ03 from the Spontanous Fermentation Orange Wine and Application in the Course of Orange Wine Brewing

Four preponderant yeast strains (GJ01, GJ02, GJ03 and GJ04) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of GJ03 was the highest and its using rapidity of the sugar was the most quickly. GJ03 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae GJ03. The orange wine fermented associated by Saccharomyces cerevisiae GJ03 was the best in quality by sensory evaluation among all orange wines whose ethanol concentration was 9.06% (v/v).