Abstract
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Article Information:
Influence of Low Temperature Enzyme Maceration Techniques on Volatile Compounds of Semi-dry Wine Made with cv. Premier of Rabbiteye Blueberries (Vaccinium ashei)
Xueling Gao, Jie Zhang, Hui Liu, Na Li and Pengxiang Yue
Corresponding Author: Xueling Gao
Submitted: September 24, 2014
Accepted: October 29, 2014
Published: February 25, 2015 |
Abstract:
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A low temperature enzyme maceration treatment was conducted during fermentation process of semi-dry cv. Premier blueberry wine. The aim of this study was to investigate the influence of maceration conditions on the wine aroma. As a pre-treatment, blueberry must was divided into 6 samples which were respectively treated by pectinase with 6 different maceration conditions at 6°C 1day, 6°C 2 days, 6°C 3 days, 16°C 1 day, 16°C 2 days and 16°C 3 days. After that wines were obtained by fermentation with Saccharomyces cerevisiae. Volatile compounds of wines were analyzed by GC-MS. Overall, the typical aroma compounds of semi-dry cv. Premier wines were constituted by three groups of organic compounds including esters, alcohols and fatty acids. Isoamyl acetate, ethyl caprylate, ethyl decanoate, 2-phenethanol and 3-methylbutanoic acid, which occupied 60% of the typical volatile aromatic compounds, all had higher Odor Activity Values (OAVs) in 6°C 3 days than other conditions. Maceration temperature and time had a significant effect on concentration and varieties of wines aroma substances. The results presented will help to better understand the aroma winemaking potential of this variety.
Key words: cv. Premier blueberry, enzyme maceration, low temperature, OAVs, semi-dry wine, volatile compounds,
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Cite this Reference:
Xueling Gao, Jie Zhang, Hui Liu, Na Li and Pengxiang Yue, . Influence of Low Temperature Enzyme Maceration Techniques on Volatile Compounds of Semi-dry Wine Made with cv. Premier of Rabbiteye Blueberries (Vaccinium ashei). Advance Journal of Food Science and Technology, (6): 442-448.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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