Table 1. Physicochemical Parameters of Black Currant Juice and Fermented Beveragesa.
| number | juice | Sc1 | Sc2 | Sb | Td | M1Sc1 | M1Sc2 | M2Sc1 | averaged beverageb | |
|---|---|---|---|---|---|---|---|---|---|---|
| pH | 2.96 ± 0.05 ab | 2.95 ± 0.00 a | 2.99 ± 0.01 abc | 3.07 ± 0.02 c | 3.06 ± 0.01 c | 3.00 ± 0.04 abc | 2.93 ± 0.01 ab | 3.03 ± 0.05 bc | 3.00 ± 0.05 | |
| ethanol (%, v/v) | nd | 3.84 ± 0.3 ab | 4.47 ± 0.4 c | 4.17 ± 0.4 bc | 4.07 ± 0.5 bc | 3.69 ± 0.4 ab | 3.46 ± 0.2 a | 3.79 ± 0.4 ab | 3.9 ± 0.5c | |
| Organic Acids (g/L) | ||||||||||
| 1A | succinic acid | nd | 0.7 ± 0.06 b | 0.7 ± 0.02 b | 0.9 ± 0.08 c | 0.8 ± 0.03 b | 0.5 ± 0.02 a | 0.5 ± 0.2 a | 0.5 ± 0.03 a | 0.6 ± 0.2 |
| 2A | malic acid | 3.1 ± 0.4 | 2.8 ± 0.1 | 2.8 ± 0.1 | 2.6 ± 0.2 | 2.8 ± 0.06 | 2.8 ± 0.1 | 2.8 ± 0.1 | 2.6 ± 0.2 | 2.7 ± 0.4 |
| 3A | shikimic acid | 0.4 ± 0.03 cd | 0.4 ± 0.01 ab | 0.4 ± 0.01 abc | 0.4 ± 0.03 ab | 0.3 ± 0.01 a | 0.4 ± 0.02 d | 0.4 ± 0.02 ab | 0.4 ± 0.03 bc | 0.4 ± 0.05 |
| 4A | citric acid | 31.8 ± 3.4 ab | 32.1 ± 2.0 ab | 32.8 ± 2.3 ab | 31.1 ± 3.0 a | 33.2 ± 2.1 ab | 35.1 ± 2.5 b | 32.2 ± 2.3 ab | 30.3 ± 3.1 a | 31.9 ± 4.5 |
| 5A | quinic acid | 0.5 ± 0.03 c | 0.2 ± 0.01 ab | 0.2 ± 0.01 ab | 0.2 ± 0.02 a | 0.2 ± 0.01 ab | 0.3 ± 0.01 b | 0.2 ± 0.01 a | 0.2 ± 0.02 ab | 0.2 ± 0.03 |
| 6A | ascorbic acid | 0.9 ± 0.1 ab | 0.9 ± 0.06 ab | 0.9 ± 0.09 abc | 0.8 ± 0.1 a | 0.9 ± 0.03 abc | 1.0 ± 0.07 c | 0.9 ± 0.05 ab | 1.0 ± 0.08 bc | 0.9 ± 0.1 |
| 7A | galacturonic acid | nd | 0.2 ± 0.03 b | 0.2 ± 0.02 b | 0.2 ± 0.03 a | 0.2 ± 0.08 b | 0.3 ± 0.1 c | 0.3 ± 0.03 c | 0.3 ± 0.04 bc | 0.2 ± 0.1 |
| total | 36.6 ± 0.4 ab | 38.0 ± 3 ab | 37.3 ± 2 ab | 36.2 ± 3 ab | 38.4 ± 2 ab | 40.5 ± 3 b | 37.2 ± 3 ab | 35.1 ± 4 a | 37 ± 6 | |
| Sugars (g/L) | ||||||||||
| 1S | fructose | 36.7 ± 5.0 | 0.1 ± 0.05 a | 0.1 ± 0.02 a | 1.9 ± 0.1 b | 0.2 ± 0.1 a | nd | nd | nd | 0.3 ± 0.1 |
| 2S | glucose | 33.7 ± 3.0 | 0.08 ± 0.08 a | 0.2 ± 0.08 ab | 1.0 ± 0.08 c | 0.2 ± 0.08 b | nd | nd | nd | 0.02 ± 0.05 |
| 3S | sucrose | 7.1 ± 2.2 | 2.8 ± 0.5 c | 0.4 ± 0.3 a | 0.1 ± 0.08 a | 1.1 ± 0.1b | 3.9 ± 0.3 d | 3.9 ± 0.3 d | 3.5 ± 0.5 d | 0.2 ± 0.2 |
| total (g/L) | 77.5 ± 10.0 | 3.0 ± 0.5 cd | 0.6 ± 0.4 a | 2.3 ± 1.4 bc | 1.5 ± 0.2 ab | 3.9 ± 0.3 d | 3.9 ± 0.3 d | 3.5 ± 0.5 d | 0.3 ± 0.1 | |
| Color Analysis | ||||||||||
| yellow (%) | 33.9 ± 0.1 a | 35.0 ± 0.1 bc | 34.2 ± 0.2 a | 36.2 ± 0.2 d | 35.5 ± 0.7 cd | 34.3 ± 0.6 a | 34.2 ± 0.4 a | 34.2 ± 0.4 a | na | |
| red (%) | 33.6 ± 0.1 a | 34.3 ± 0.1 a | 34.0 ± 0.1 a | 35.5 ± 0.2 c | 34.9 ± 0.4 b | 33.6 ± 0.03 a | 33.6 ± 0.04 a | 33.6 ± 0.1 a | na | |
| blue (%) | 32.5 ± 0.1 d | 30.8 ± 0.1 c | 31.8 ± 0.1 cd | 28.4 ± 0.2 a | 29.6 ± 1.0 b | 32.1 ± 0.6 cd | 32.2 ± 0.3 cd | 32.2 ± 0.4 cd | na | |
| color intensity | 7.4 ± 0.03 d | 7.1 ± 0.1 abc | 7.3 ± 0.1 cd | 6.9 ± 0.1 a | 7.0 ± 0.2 ab | 7.2 ± 0.2 bcd | 7.3 ± 0.1 bcd | 7.3 ± 0.1 bcd | na | |
| color tonality | 1.01 ± 0.01 | 1.02 ± 0.01 | 1.01 ± 0.01 | 1.02 ± 0.01 | 1.02 ± 0.01 | 1.02 ± 0.02 | 1.02 ± 0.01 | 1.02 ± 0.01 | na | |
a
A, organic acid; S, sugar; nd, not detected; na, not calculated; Sc1, S. cerevisiae 1; Sc2, S. cerevisiae 2; Sb, S. bayanus; Td, T. delbrueckii; M1Sc2, M. pulcherrima and S. cerevisiae 2; and M2Sc1, M. fructicola and S. cerevisiae 1. The results are expressed as the average of three biological replicates ± standard deviation. The same letters in each row indicate that there is no significant (p > 0.05) difference between samples.
b
The averaged beverage was calculated from all of the biological replicates of all of the fermentations.
c
Statistically significant differences between black currant juice and the average beverage (p < 0.05).