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The cider market has been significantly expanding and gaining momentum in Eastern Europe. As such, the aim of this study was to obtain sparkling cider via the Champenoise method using two Romanian apple varieties (Topaz and Red Topaz) alongside the employment of two fermentations. Four yeast strains were used in the first fermentation, while encapsulated Saccharomyces cerevisiae was used in the second fermentation. The resulting cider was subjected to a comprehensive investigation to quantitatively determine the carbohydrates, organic acids, volatile and phenolic compounds, and amino acids from all the cider samples. A trained panel evaluated the sensory profile of the samples, and a chemometric analysis was used to interpret the data. Secondary fermentation increased the accumulation of malic acid and lactic acid, as well as the volatile profile complexity. The total polyphenol content in the sparkling cider samples increased by almost 20% in the S. cerevisiae sample and over 217% in the P. kluyveri + S. cerevisiae sample compared to the base cider. Additionally, studying the production and consumption trends of sparkling cider offers valuable insights for both producers and consumers. By understanding consumer preferences and refining production techniques, the industry can deliver higher-quality products that better align with market demands. [ABSTRACT FROM AUTHOR]

The influence of the addition of oak chips and barrel ageing on basic wine parameters and volatile compounds of Chardonnay wines has been studied. Chardonnay wines were obtained by the traditional wine-making process. Oak chips (4 g/L—non-toasted and light toasted) were added at the final stage of the winemaking process for ageing 1, 2 and 3 months, respectively. Also, the control wine was aged in non-toasted barrels for the same period of time. Following Liquid-liquid extraction-gas chromatography-mass spectrometry analysis, alcohols, esters, fatty acids, lactones, and phenolic compounds were identified and quantified. The light toasted wine was clearly separated by phenolic compounds (vanillin, p-vinyl guaiacol and acetovanillone). The floral aroma supplied by 2-phenylethanol was slowly increased by ageing with odor activity values (OAV) higher in aged samples than control wine (1.07). The vanilla scent could be easily perceived in all aged samples, mainly for light toasted chip-treated samples with OAV values between 2.30 and 2.37. After 3 months, the volatile compounds of wine from non-toasted medium (chips and barrels) were almost similar from the volatile profile point of view. This could have economic and vinification management implications since oak barrels are expensive and the wine oak barrel aging is a long process. All wines studied in this research can provide a viable alternative to young varietal wines. [ABSTRACT FROM AUTHOR]

Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences. [ABSTRACT FROM AUTHOR]

• Pălinca is a traditional double batch-distilled Romanian fruit brandy. • Rapid ageing of pălinca impacts both the volatile and phenolic profiles regardless of the wood types employed. • Fir and cherry wood contributed the largest quantity of phenolic compounds to pălinca. • The lowest contribution to volatile profile of pălinca was given by the mulberry wood. • The esters of fatty acids contributed the most to the volatile profile of pălinca. The aim of this work was to find differences in the volatile and phenolic profiles of the traditional Romanian apple brandy pălinca aged with various species of wood chips. Seven types of wood species, two types of oak (Quercus petraea and Quercus robur), plus sweet chestnut, mulberry, walnut, fir and cherry, were considered. The majority of volatile compounds characterizing the aroma profile of pălinca were esters, particularly ethyl esters, with ethyl isobutyrate, ethyl isovalerate, ethyl caproate, ethyl octanoate and ethyl decanoate as the most abundant. The most important source of catechin was cherry wood. Rutin and juglone were solubilised only in walnut wood aged brandy. Vanillin, increased significantly in chestnut aged apple brandy. Given the cost and difficulty in handling wooden barrels, and as an alternative being able to select from a range of specific wooden chips, this work could potentially guide actors in beverage industry to less expensive alternatives. [ABSTRACT FROM AUTHOR]

The aim of this work was to compare the variations of alcohols compounds in white wine Muscat Ottonel variety aged in the presence of untoasted oak chips, toasted oak chips and untoasted barrel, considering three ageing periods—30, 60, and 90 days. The liquid-liquid extraction and gas chromatography coupled to mass spectrometry were used to compare the concentrations of the volatile constituents of Muscat Ottonel wines. A total of 51 volatile compounds were quantified. Alcohols, terpenic and carboxylic acids decreased with ageing time, whereas esters, lactones, and phenolic compounds increased due esterification processes. The chips toast level, method, and duration of ageing, significantly influenced the content of aromatic compounds. Partial least squares regression (PLS-R) clearly discriminated the initial wine and also the wines aged with toasted and untoasted medium. The compounds (alcohols and terpenes) that impart distinctive aroma of Muscat Ottonel were enhanced by untoasted medium. Light toasted oak chips enhanced wood volatile components (acetovanillone and p-vinyl guaiacol). This study provides important scientific results on the ageing of Muscat Ottonel wines with practical economic benefits to winemakers. Alternative less expensive ageing methods and improved control on the wood components extraction process, may contribute to obtaining high-quality wines. [ABSTRACT FROM AUTHOR]

Borş is a traditional Romanian beverage obtained by naturally fermenting an aqueous suspension of wheat bran and corn flour, used as flavoring enhancer in local gastronomy since ancient times, and more recently consumed as refreshing drink. To investigate the changes in sensory, physico-chemical, phenolic and aroma composition resulted after two successive fermentations, borș samples were subjected to standard, sensory, HPLC and GC/MS analysis. Total phenolic compounds and ferulic acid, the most abundant phenolic compound, were positively influenced by natural starter addition, increase of fermentation temperature, and thermal treatment, whereas the effect on less abundant phenolic acids was not univocal. The variables had the same effect on antioxidant activity and brown index. Volatiles (alcohols, carboxylic acids, esters), pungent-sour and goat milk-cheese odor notes increased at higher fermentation temperature, whereas bran and yogurt odor notes decreased. The addition of a natural starter at 4 °C allowed balancing odor intensity and antioxidant activity. [ABSTRACT FROM AUTHOR]