Research Article | OPEN ACCESS
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
School of Tea and Food Science, Anhui Agricultural University, No. 130 West Changjiang Road, Hefei, Anhui, 230036, China
Advance Journal of Food Science and Technology 2015 6:442-448
Received: September ‎24, ‎2014 | Accepted: October ‎29, ‎2014 | Published: February 25, 2015
Abstract
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.
Keywords:
Cv. premier blueberry, enzyme maceration, low temperature, OAVs, semi-dry wine, volatile compounds,
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The authors have no competing interests.
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