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Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment
Joint Authors
Zhang, Wenye
Chi, Lei
Wu, Yan
Zhang, Lei
Xu, Chunping
Source
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-7, 7 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-10-12
Country of Publication
Egypt
No. of Pages
7
Main Subjects
Abstract EN
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.
American Psychological Association (APA)
Zhang, Wenye& Chi, Lei& Wu, Yan& Zhang, Lei& Xu, Chunping. 2017. Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment. Journal of Chemistry،Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1172172
Modern Language Association (MLA)
Zhang, Wenye…[et al.]. Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment. Journal of Chemistry No. 2017 (2017), pp.1-7.
https://search.emarefa.net/detail/BIM-1172172
American Medical Association (AMA)
Zhang, Wenye& Chi, Lei& Wu, Yan& Zhang, Lei& Xu, Chunping. Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment. Journal of Chemistry. 2017. Vol. 2017, no. 2017, pp.1-7.
https://search.emarefa.net/detail/BIM-1172172
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1172172