Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment
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 pe...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2017/6431818 |
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| _version_ | 1832551614183899136 |
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| author | Wenye Zhang Lei Chi Yan Wu Lei Zhang Chunping Xu |
| author_facet | Wenye Zhang Lei Chi Yan Wu Lei Zhang Chunping Xu |
| author_sort | Wenye Zhang |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-8a787490f9d449418db741a4b5c04fdf |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-8a787490f9d449418db741a4b5c04fdf2025-02-03T06:00:58ZengWileyJournal of Chemistry2090-90632090-90712017-01-01201710.1155/2017/64318186431818Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase TreatmentWenye Zhang0Lei Chi1Yan Wu2Lei Zhang3Chunping Xu4College of Food and Biology Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaCollege of Food and Biology Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaTechnical Center of China Tobacco Guangxi Industrial Co. Ltd., Nanning 530001, ChinaCollege of Food and Biology Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaCollege of Food and Biology Engineering, Zhengzhou University of Light Industry, Zhengzhou 450002, ChinaThis 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.http://dx.doi.org/10.1155/2017/6431818 |
| spellingShingle | Wenye Zhang Lei Chi Yan Wu Lei Zhang Chunping Xu Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment Journal of Chemistry |
| title | Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment |
| title_full | Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment |
| title_fullStr | Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment |
| title_full_unstemmed | Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment |
| title_short | Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment |
| title_sort | quality comparison of hawthorn wines fermented by saccharomyces cerevisiae with and without pulp contact and pectase treatment |
| url | http://dx.doi.org/10.1155/2017/6431818 |
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