Abstract
Novel Shiraz red wine products enriched with Ganoderma lucidum (GL) extract, a traditional Asian medicinal mushroom, were developed and characterized. GL extract was added at different levels prior to and after primary fermentation to investigate its impact on the juice fermentation kinetics, and the chemical composition and sensory properties of the resulting wines. The fermentation kinetics of red grape juice were not significantly different between ferments. Basic chemical analyses plus headspace solid-phase micro-extraction (HS-SPME), gas chromatography‒mass spectrometry (GC-MS), and a rate-all-that-apply (RATA) (n = 65) sensory panel were used to investigate the influence of GL extract additions on wine composition and sensory characteristics. Of the 54 sensory attributes assessed, 39 significantly differentiated the wines. A clear separation between GL wine treatments was evident with PLS regression, where specific volatiles were correlated with relevant sensory attributes that dominated the wines. These products could be promising for emerging wine markets.
Highlights
Ganoderma lucidum (GL) is an edible mushroom that has been used in Traditional Chinese Medicine for thousands of years, owing to a belief in its ability to lower cancer risk and the incidence of heart disease, as well as enhance the human immune system [1,2]
The range of means of ◦ Brix value at the beginning on day 0 (25.9 − 23.6 = 2.3 for the red grape juice (RGJ) and 24.3 − 21.6 = 2.7 for chemically defined grape juice media (CDGJM)) were similar to those of the samples at the end of fermentation (10.7 − 8.2 = 2.5 for RGJ and 9.8 − 6.6 = 3.2 for CDGJM) (Table S1), which indicated that the fermentation kinetics behavior was similar between the two juices as most of the sugars in each ferment were metabolized in the same time period
Minimal inhibitory concentrations of GL extracts recorded in previous studies were 0.0125−1.25 mg/mL [24,25]; the GL levels applied in the small-scale fermentations did not appear to have inhibited the yeast performance in the fermentation process
Summary
Ganoderma lucidum (GL) is an edible mushroom that has been used in Traditional Chinese Medicine for thousands of years, owing to a belief in its ability to lower cancer risk and the incidence of heart disease, as well as enhance the human immune system [1,2]. Previous research has reported the positive health effects of GL’s bioactive compounds such as the triterpene acids and polysaccharides [10], and highlighted the successful inclusion of GL in a wide variety of foods and beverages [2,4,5]. This explains why GL has drawn a large amount of attention from numerous groups working on the research and development of GL functional foods and beverages
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