Impact of fig maceration under various conditions on physicochemical and sensory attributes of wine vinegar: A comprehensive characterization study.

ABSTRACT: In this work, wine vinegars macerated with figs under different conditions have been characterized for the first time. Samples were analyzed by solid phase microextraction and gas chromatography coupled to mass spectrometry, sensory and physicochemical analysis. The results revealed that fig maceration of wine vinegars influenced the physicochemical, sensory, and volatile profiles of the final product, which were mainly affected by the fig amount (10, 20 or 30%), the fig type (fresh or dry) and the base wine vinegar (young or aged) used, and to a lesser extent the way the fig was added (crushed or chopped). The maceration, regardless the conditions used, increased the fruity notes, overall taste and visual impression, the tonality, total polyphenols and sugar content, and the presence of s

SUBMITTER: Segura-Borrego MDP 

PROVIDER: S-EPMC11673517 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature