Tomato Wine Research Articles

Kinetic modelling of ethanolic fermented tomato must (Lycopersicon esculentum Mill) in batch system: influence of sugar content in the chaptalization step and inoculum concentration

This work studies the production of alcoholic beverages using tomato pulp, aiming at characterizing fermentation kinetics by modelling. Batch fermentation tests were carried out in order to assess inoculum concentration, ranging between 1, 3 and 5 g/L, with sugar concentrations at 55, 110, 230 g/L and tomato must containing 20 g/L of pulp concentration at 30 °C and pH 5.5. The best process operating conditions were identified as 230 g/L of sugar and 5 g/L of inoculum, having obtained a tomato wine with 101.5 g/L of ethanol and 99.5% of biochemical efficiency. The kinetic constants obtained (µmax) ranged between 0.2–0.5 day−1 and a half-saturation constant (Ks) with an average value of 17.90 ± 1.08 g/L, exhibiting slow fermentation, with the exponential process lasting for approximately 4 days. The substrate consumption rates and ethanol yield reached maximum values of 4.54 g/(L⋅h) and 1.39 g/(L⋅h), respectively. The conversion factors of YX/S and YP/S were obtained as a function of initial substrate concentration (sucrose) and inoculum concentration. No sharp inhibition rates were observed, with only the Monod Model being used to describe the process.

Volatile Compounds, Polyphenols and Sensory Quality in the Production of Tomato Vinegar

Fresh tomato and tomato products are widely consumed products. Their beneficial properties are not only present in fresh products but also in fermented ones. Therefore, the production of fresh tomato derivatives could be a good alternative to get a higher diversification and to make a good use of possible overproductions. Tomato vinegar from tomato paste by submerged culture fermentation has been developed. Final assays of maceration with rehydrated tomato paste (3, 5 and 7% v/v) in order to improve the final composition and organoleptic characteristics were also carried out. Polyphenols and volatile compounds have been determined along production and maceration processes. The statistical study (analysis of variance and principal component analysis) showed significant differences in volatile compounds and polyphenols according to matrix (rehydrated tomato paste, tomato wine and tomato vinegar) and specific maceration conditions (amount of rehydrated tomato paste and maceration time), which were also supported by sensory analysis. On the basis of the analytical and sensory results, 3 days of maceration and 5% v/v of rehydrated tomato paste were fixed as optimum conditions to obtain a tomato vinegar from tomato paste.

Effect of pH and Temperature on Antioxidant Levels of Tomato Wine

Tomato wine antioxidant properties were studied. The wine was produced using tomato musts of different pH levels, which was fermented at 15 and 20C using Saccharomyces bayanus, 818. The wines produced with musts of pH levels 4.11, 3.40 and 3.20 were designated as C (Control), A and B, respectively. The total antioxidant activity (TAA) of the tomato wines was higher (P < 0.05) than the tomato juice. The TAA of the wines produced at 20C was higher (P < 0.05) than those at 15C; also, C at 20C recorded higher TAA (P < 0.05) and best antioxidant properties than the rest. The TAA of the tomato wine was significantly correlated with total phenolics (R = 0.851, P < 0.01), total flavonoid (R = 0.738, P < 0.01), anthocyanin (R = 0.613, P < 0.01), 1, 1-diphenyl-2-picryl-hydrazil (DPPH) (R = 0.567, P < 0.05) and ascorbic acid (0.555, P < 0.05). DPPH scavenging activity was significantly correlated with ascorbic acid (R = 0.903, P < 0.01), total phenolics (R = 0.780, P < 0.01) and anthocyanin (R = 0.631, P < 0.01). Practical Applications Processing influences the bioactive compound composition and hence the antioxidant activity of the processed food. The study has shown that wine made from tomato contains bioactive compounds and exhibit varied levels of antioxidant activity based on the processing conditions. The bioactive compound composition and the total antioxidant activity of the tomato wine were found to be higher than the tomato juice, thus making the former more useful in terms of potential health benefits. The research is useful because it has identified the wine-making conditions which can help to produce tomato wine having the best antioxidant properties. In addition, the study has established the fact that making wine from tomato gives a product of better antioxidant properties than making juice from it.

친환경 토마토 농축액을 이용한 토마토 와인과 시중 판매 와인 품질 모니터링

This study investigated the quality characteristics of fermented wines using a selected strain to obtain basic data on sugar-free tomato wine production. Alcohol content of the tomato and commercial wine was 8.2~12.9%, whereas tomato wine showed a relatively low alcohol content of 8.2%. For total phenol content, Chile wine showed the highest value of 162.89 mg/100 g, followed by persimmon wine at 122.33 mg/100 g. Tomato wine showed a relatively high total phenol content of 96.57 mg/100 g. In all sections, xylose was not detected, although there were differences in free sugars depending on each product. Acetic and citric acid contents were highest in tomato wine, and the six kinds of commercial wine and tomato wine showed acetic acid content of 800.6 mg/100 g and citric acid content of 1,064.4 mg/100 g. The total free amino acid content was 100.63 mg/100 g in tomato wine, which was 2~3 times higher compared to that in commercial wine (<TEX>$26.33{\pm}52.15mg/100g$</TEX>).

Study on Tomato Wine Production and Optimization

Wine is a typical alcoholic beverage produced by natural alcoholic ferementation of fruit juice of sound quality. Wine consists of (10-12%) of ethanol. The suitability of tomato fruit was investigated for the production of tomato wine. Fermentation of tomato juice was carried out by a potent yeast strain Saccharomyces cerevisiae (MTCC 180). The production of tomato wine was standardized with reference to different variables such as, size of inoculums, pH of tomato juice, time of fermentation (1-10 days), adjustment of brix, Incubation temperature, effect of alcohol adapted & non-adapted cultures and age of culture. The tomato wine was analysed for pH, total soluble solids (TSS), titratable acidity (TA) and ethanol concentration. The maximum production of ethanol was achieved on 4 th day of fermentation with 24oBrix at 5% inoculums level. The production of wine using alcohol adapted culture and non-adapted cultures showed no significant change in ethanol content. Hence, better quality wine can be prepared using non-adapted culture on 4 th day of fermentation is considered optimum.

Study on Tomato Wine Production and Optimization

Study on Tomato Wine Production and Optimization

Dose dependent effects of lycopene enriched tomato-wine on liver and adipose tissue in high-fat diet fed rats

The functional effects of tomato-wine with varying lycopene content on high-fat diet (HFD) fed rats are unknown. Male Sprague–Dawley rats (n=50) were randomly divided into five groups and fed a HFD (35%kcal fat) with ethanol (7.2%kcal alcohol), tomato-wine with varying lycopene content (0.425, 1.140 or 2.045mg% lycopene) or an isocaloric control diet for 6weeks. Morphological, toxicological and metabolic analysis was conducted in liver, adipose, plasma and faeces. Body weight gain, adipose and liver weight was reduced in HFD fed rats administered tomato-wine with varying lycopene content, although tomato-wine with higher lycopene was more effective. The anti-obesity effect of tomato wine appears to be partially mediated through the inhibition of fatty acid synthesis and lipid droplet formation. Furthermore, tomato-wine appears to have an anti-atherogenic effect via augmentation of plasma HDL-C levels. The present findings suggest tomato-wine fortified with lycopene may be an effective anti-obesity agent.

Preventive Effects of Lycopene-Enriched Tomato Wine against Oxidative Stress in High Fat Diet-Fed Rats

This study was performed to investigate the antioxidant mechanism of tomato wine with varying lycopene content in rats fed a high fat diet (HFD). Male Sprague-Dawley rats were randomly divided into five groups (n=10 per group) and fed an HFD (35% of total energy from fat) plus ethanol (7.2% of total energy from alcohol), tomato wine with varying lycopene content (0.425 ㎎%, 1.140 ㎎% or 2.045 ㎎% lycopene) or an isocaloric control diet for 6 weeks. Mice fed HFD plus ethanol significantly increased erythrocyte hydrogen peroxide and thiobarbituric acid reactive substances (TBARS) levels with increases in activities of erythrocyte antioxidant enzymes such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px) and glutathione reductase (GR) compared to pair-fed rats. Supplementation of tomato wine with varying lycopene content decreased ethanol-mediated increases of erythrocyte lipid peroxidation and antioxidant enzyme activities in HFD-fed rats, and tomato wine with higher lycopene appeared to be more effective. Tomato wine also dose-dependently lowered TBARS levels with decreased pro-oxidant enzyme, xanthine oxidase (XOD) activity in plasma of HFD-fed rats. In contrast to erythrocytes, the inhibitory effects of tomato wine on hepatic lipid peroxidation were linked to increased hepatic antioxidant enzymes (SOD and CAT) and alcohol metabolizing enzyme (alcohol dehydrogenase and aldehyde dehydrogenase) activities. There were no significant differences in hepatic XOD and cytochrome P450-2E1 activities among the groups. Together, our data suggest that tomato wine fortified with lycopene has the potential to protect against ethanol-induced oxidative stress via regulation of antioxidant or pro-oxidant enzymes and alcohol metabolizing enzyme activities in plasma, erythrocyte and liver.

토마토 과실주의 알코올발효조건에 따른 이화학적 특성 변화

본 연구에서는 토마토의 알코올발효 조건에 따른 이화학적 특성 및 토마토 과실주의 품질특성을 조사하였다. 효모종류에 따른 영향을 조사한 결과 S. bayanus Lalvin EC-1118 에서 알코올 함량이 11.8%로 가장 높게 나타났으며, 적정산도와 pH는 효모 종류에 따른 큰 차이는 없었다. 알코올발효 온도가 높을수록 알코올 함량은 높게, 당도는 낮게 나타나는 경향으로, 토마토의 알코올발효 온도를 25℃로 설정하였다. 당 종류에 따른 영향을 조사한 결과, 설탕 첨가구간에서 알코올 함량은 11.4%로 가장 높았고 프락토올리고 당에서는 11.1%로 두 가지 종류의 당이 토마토 알코올발효에 적합한 것으로 나타났으며, 라이코펜의 함량은 당 종류에 따른 차이 없이 약 4.2 ㎎%로 비슷한 함량을 나타내었다. 라이코펜 함량 강화를 위해 low-does lycopene(LDL), medium-dose lycopene(MDL) 및 high-dose lycopene(HDL) type의 과실주 3종을 제조한 결과, 알코올 함량은 10.0~10.8%로 과실주간에 큰 차이는 없었다. 라이코펜 함량은 LDL에서 4.25 ㎎%, MDL 11.40 ㎎% 및 HDL 20.45 ㎎%로, LDL에 비해 MDL은 약 3배, HDL은 약 5배 이상 높아서 라이코펜 함량이 강화된 토마토 과실주의 제조가 가능한 것으로 기대되었다.

알코올 발효 조건에 따른 토마토 과실주의 품질특성

This study investigated alcohol fermentation conditions for preparation of tomato wine. The alcohol contents of tomato wines prepared from semi-mature and full-mature tomato were about 11% whereas that of immature tomato was slightly lower (10.6%). When characteristics of tomato alcohol fermentation were examined on pre-treatment conditions, the wine from full mature-crushed whole tomato contained lower alcohol at 10.6% than those of full mature-crushed tomato removed stem and full mature-tomato juice removed stem (about 11%). For the effect of initial sugar, the alcohol content and sugar content of tomato wine increased in proportion to the concentration of initial sugar (8.8~14.4% and ). However, initial titratable acidity and pH did not affect the alcohol contents during fermentation, and suggesting needed to be supplementation for sensory improvement of tomato wine. When the quality characteristics of tomato wine fermented under these optimal conditions were investigated, alcohol content, sugar content, titratable acidity and pH were found to be 11.1%, , 0.68% and 3.7, respectively. For alcohol components, the total amounts of methanol and fusel oil were 346 ppm and 313 ppm. In addition, maltose showed the highest level of 264.6 mg% in the free sugar analysis of tomato wine whereas sucrose contained 18.7 mg%.

清酒酵母変異株における通気撹拌培養によるエタノール発酵

To obtain higher productivity under aerobic fermentation, we screened for mutant strains of Sake yeast Kyokai no. 7 (K-7). A high concentration of ethanol producing mutant was isolated from 18 strains of non-foaming mutants. The NF 1-1 strain was placed in some media containing molasses and/or tomato extract, and the effect of culture conditions was studied. By shaking the culture at 30°C, a concentration of ethanol of 125.3 g/L with a productivity of 3.0 g/L·h, which was 1.1 times higher than that of the K-7 used, and a fermentation efficiency of 81.7% were obtained in a tomato extract medium that initially contained 30%(w/v) sugar. NF 1-1 showed lower ethanol tolerance, but higher heat tolerance and osmotic stress than its parent strain. The NF 1-1 strain was used in tomato wine brewing test on a fermentor for 20 h. As compared with the K-7 strain, the NF 1-1 strain produced a low concentration of succinic acid and malic acid, but the concentration of ethanol (7.6%) was higher than that of the K-7 used (6.7%) in a tomato juice that initially had 10%(w/v) sucrose added. The taste of the wine fermented by NF 1-1 was milder than its parent strain.

Making Your Own Wine in Two Weeks

The author recounts some homemade wines using unusual ingredients including a recipe for tomato wine.