Developing bioactive-rich hybrid beverages: A metabolomic study of grape must co-fermentation with orange and apple juices☆
S Parra-Cadenas, MC Díaz-Maroto, MS Pérez-Coello, PM Izquierdo-Cañas, E García-Romero · 2026
Read Developing bioactive-rich hybrid beverages: A metabolomic study of grape must co-fermentation with orange and apple juices☆ by S Parra-Cadenas, MC Díaz-Maroto, MS Pérez-Coello, PM Izquierdo-Cañas, E García-Romero (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13273135.txt.
Description
S Parra-Cadenas and co-authors studied hybrid drinks made by fermenting grape must with orange or apple juice in a 2026 metabolomic study. Mixing fruits can add health related compounds and new flavors while lowering alcohol. The team tested two yeast strategies for the joint fermentation.
Hybrid drinks carried more organic acids than control wines, with citric acid leading in orange mixes and malic acid in apple mixes. Acetic acid stayed below spoilage levels under both yeast plans. Orange hybrids held more total polyphenols and stronger antioxidant activity, while apple hybrids were richer in other plant compounds. Amino acids ran lower than in control wines, and risky amines stayed within safe limits. The authors rate the drinks as stable and promising.
Catalog record
| CREATOR | S Parra-Cadenas, MC Díaz-Maroto, MS Pérez-Coello, PM Izquierdo-Cañas, E García-Romero |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 49 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |