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  • Title: Impact of different techniques involving contact with lees on the volatile composition of cider.
    Author: Antón-Díaz MJ, Suárez Valles B, Mangas-Alonso JJ, Fernández-García O, Picinelli-Lobo A.
    Journal: Food Chem; 2016 Jan 01; 190():1116-1122. PubMed ID: 26213084.
    Abstract:
    The effect of different treatments involving contact with natural lees on the aromatic profile of cider has been evaluated. Comparing with the untreated ciders, the contact with lees brought about a significant increase of the concentrations of most of the volatile compounds analysed, in particular fatty acids, alcohols, ethyl esters and 3-ethoxy-1-propanol. The opposite was observed among fusel acetate esters and 4-vinylguaiacol. The addition of β-glucanase enhanced the increase of ethyl octanoate, but produced a decrease in the contents of decanoic acid and all of the major volatiles excepting acetaldehyde, ethyl acetate and acetoine, whereas the application of oxygen influenced the rise of the level of 3-ethoxy-1-propanol only. The olfactometric profiles also revealed significant effects of the treatment with lees for ethyl propionate, diacetyl, cis-3-hexenol, acetic acid, benzyl alcohol, and m-cresol, while the addition of oxygen significantly influenced the perception of ethyl hexanoate, 1-octen-3-one, 3-methyl-2-butenol, t-3-hexenol and c-3-hexenol.
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