quality comparison of hawthorn wines fermented by saccharomyces cerevisiae with and without pulp contact and pectase treatment

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ID: 146934
2017
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Abstract
This study evaluated the chemical and volatile composition of hawthorn wines fermented with Saccharomyces cerevisiae A3.12 with and without pulp contact and pectase treatment during fermentation. The results indicated that the addition of pectase was in favor of pH decrease and clarification. The pectase-treated wines had significantly higher concentrations of acetic acid, ethyl octanoate, and isoamyl acetate than the non-enzyme-treated wines. Furthermore, the nonextracted wines had significantly higher concentrations of isoamyl alcohol, phenylethyl alcohol, ethyl lactate, and isoamyl acetate than the extracted wines. The first principal component separated the wine from the nonextracted juice with pectase from other samples based on the higher concentrations of isoamyl acetate (0.14 μg/g), diethyl butanedioate (0.07 μg/g), 2-phenylethyl acetate (0.23 μg/g), and acetoin (1.47 μg/g). The wine from nonextracted pulpy juice with pectase was significantly more aromatic than the others and 26.2% of the consumers were found to be willing to purchase this product.
Reference Key
zhang2017journalquality Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Wenye Zhang;Lei Chi;Yan Wu;Lei Zhang;Chunping Xu
Journal british journal of psychology (london, england : 1953)
Year 2017
DOI
10.1155/2017/6431818
URL
http://dx.doi.org/10.1155/2017/6431818
Keywords
chemistry

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