Effect of acidity and pectinase enzyme on methyl alcohol content and chemical compositions of mulberry (Morus alba L.) wine
2001
Rommanee Sanguandeekul | Thirawan Chanrittisen | Pattharaporn Srisamatthakarn(Rajamangala Institute of Technology, Lampang (Thailand). Lampang Agricultural Research and Training Center)
Mulberry (Morus alba L.) wine is a fruit wine whose color, odor and flavor is similar to that of red wine. It was found in a preliminary study that there was high methyl alcohol (MeOH) content in mulberry wine. In Thailand, since factors affecting the formation of methyl alcohol during fruit wine making have not yet been studied. This research aimed to study the effect of must acidity (TA), 0.4 and 0.6 percent, step of pectinase enzyme addition, in must (M) and after fermentation (YW), and pectinase enzyme content (110 130 and 150 mg/kg). The results showed that MeOH formation in mulberry wine was influenced by all three main factors. The must of 0.4 percent TA affected to the formation of higher MeOH content than that of 0.6 percent (p LT =0.05). Adding of pectinases in M produced higher MeOH content than YW. The content of added pectinase of 130 mg/kg induced higher MeOH formation in mulberry wine than that of 110 and 150 mg/kg. Furthermore, some physico chemical properties of mulberry wine were influenced by all three main factors as well. Phenolic compounds (PC) Anthocyanins (ACy), ester, TSS and TA were higher in the wine of 0.6 percent TA must than that of 0.4 percent but less acetaldehyde. The phenolic compounds, ACy, volatile acidity and ester in mulberry wine of M were higher than YM. Adding 150 mg/kg of pectinase produced the highest PC, ACy, acetaldehyde and ester of mulberry wine. Alcohol content was not influenced by all main factors: must acidity, step of enzyme adding and pectinase enzyme content (p GT 0.05).
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