RT Conference Proceedings
T1 Development and characterization of new fermented beverages of low alcoholic graduation from strawberry [Póster]
A1 Fernández Recamales, María Ángeles
A1 Sayago Gómez, Ana
A1 González Domínguez, Raúl
A1 López Carbón, Verónica
A1 Akhatou, Ikram
A1 Beltrán Lucena, Rafael
AB Nowadays, the oenological market tends to the diversification through the development of new original and enriched products. Thus, the  study here proposed pretends the elaboration and characterization of new "wine-type" beverages based on the use of berries, resulting in products with added value due to the increase in their content of bioactive compounds.Strawberry is a fruit with a great economic relevance in Spain, being the first producer and exporter country in Europe. On the other hand, a large amounts of surplus from this fruit are obtained and destined to industrial purposes every year. Taking into account this, the main objective of this work has been to study the possibility of providing another utility to these surpluses, as well as to diversify the wine production towards new elaborations that could be adapted to the markets. Therefore, the transformation of this surplus from strawberry  in more durable new products via fermentation could be an economically viable solution for the industry and producers.These new products would allow tasting the fragrance and exquisiteness of strawberries in form of a beverage elaborated on the basis of traditional procedures for winemaking. For this, a puree of strawberry of 7 º Brix was mixed with water and sugar to reach 12 º Brix in order to obtain a fermented product with an alcoholic graduation between 6-7 º. Periodic controls of density, temperature, pH, acidity, and ºBrix were performed during the vinification process. At the end of this process, potassium metabisulfite was added to stabilize the product.The "strawberry wine" obtained was characterized by the determination of parameters related to organoleptic, nutritional and nutraceutical quality (phenolic and volatile profile, acids and sugars, antioxidant capacity and color parameters). The results obtained were compared with those of samples of commercial fruit wines (elderberry, blackcurrant and cherry).
PB MDPI
YR 2016
FD 2016
LK http://hdl.handle.net/10272/13698
UL http://hdl.handle.net/10272/13698
LA eng
NO Fernández Recamales, A., Sayago Gómez, A., González Domínguez, R., López Carbón, V., Akhatou, I., Beltrán, R.: " Development and characterization of new fermented beverages of low alcoholic graduation from strawberry" En: Proceedings of the MOL2NET, International Conference on Multidisciplinary Sciences, 25 December 2016–25 January 2017; Sciforum Electronic Conference Series, Vol. 2, 2016. DOI:10.3390/mol2net-02-03892
DS Repositorio Institucional de la Universidad de Huelva
RD 29 may 2026