Analytical Chemistry Department, Faculty of Sciences-IVAGRO, University of Cadiz, Agrifood Campus of International Excellence, Cadiz, Spain.
J Sci Food Agric. 2021 Apr;101(6):2235-2246. doi: 10.1002/jsfa.10843. Epub 2020 Oct 20.
In the present work we propose the use of accelerating energies (microwaves and ultrasounds) to the maceration process of sherry vinegar with citrus fruit peels (orange and lemon). For the application of microwaves, an experimental design has been developed in order to optimize the maceration conditions. To evaluate the effect of these energies on the maceration, the volatile and polyphenolic content of the samples has been analyzed, as well as their sensory characteristics.
Orange peel provided a higher number of volatile and polyphenolic compounds to the vinegar, while lemon's yielded a greater amount of some of them. The multivariate analysis showed that the samples macerated using microwaves were the most similar to the samples macerated in the traditional way. This aspect was corroborated by the sensory analysis, which was more noticeable when orange peel was used in the macerations.
Therefore, it seems that the use of microwaves to accelerate maceration is a good alternative to the traditional method of making sherry vinegars macerated with citrus peel, since it cuts down the maceration time from 3 days to just a few minutes. © 2020 Society of Chemical Industry.
在本工作中，我们提出将加速能量（微波和超声波）应用于雪利酒果皮（橙皮和柠檬皮）浸渍过程中。为了应用微波，开发了一个实验设计以优化浸渍条件。为了评估这些能量对浸渍的影响，分析了样品的挥发性和多酚含量以及它们的感官特性。
橙皮为醋提供了更多的挥发性和多酚化合物，而柠檬皮则产生了更多的某些化合物。多元分析表明，用微波浸渍的样品与用传统方法浸渍的样品最相似。这一方面通过感官分析得到了证实，在使用橙皮进行浸渍时，这种相似性更为明显。
因此，似乎使用微波加速浸渍是一种替代传统方法的好方法，用传统方法制作浸渍雪利酒需要 3 天时间，而用微波只需要几分钟。 © 2020 英国化学学会。
