Effect of different pectinase treatments on the quality of Hutai No. 8 wine
2024
ZHANG Cuiyi, LIU Hui, ZHANG Biying, HUANG Jiajun, SHI Kan, LIU Shuwen
To investigate the impact of different types and additions of pectinase on the quality of Hutai No. 8 wine, the dry red wine was produced using Hutai No. 8 grapes as raw materials, and the effects of three commercial pectinases (HC, EX-V, RF) at different addition levels (20 mg/L, 40 mg/L, 60 mg/L and 80 mg/L) on the juice yield of Hutai No.8 grapes, and the clarity, physicochemical indexes, methanol content, color and volatile aroma compounds of Hutai No. 8 wine were studied. The results revealed that the wine quality was excellent when the pectinase EX-V addition was 20 mg/L, the effects on the pH, alcohol content and volatile acid of wine were not significant (P>0.05), and the methanol content met the requirements of GB/T 15037—2006 "Wine" standard. At the same time, the yield of grape juice and the clarity of wine were significantly increased (P<0.05). Moreover, an increase in total anthocyanin content led to a remarkable improvement in wine color, which showed that the color saturation (C*<sub>ab</sub> value), red hue (a* value) were significantly increased (P<0.05), and the yellow hue (b* value) was significantly decreased (P<0.05). Additionally, the content of volatile aroma compounds was significantly higher than that in other treatment groups (P<0.05). The wine samples with different pectinase treatments could be distinguished based on significant volatile aroma compounds (OAV>0.1). The results indicated that the addition of 20 mg/L pectinase EX-V could significantly enhance the quality of Hutai No. 8 wine.
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