Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine
This study presented the effects of different pectinase maceration pre-treatments on the basic chemical properties, the content of 13 phenolic compounds, and their sensory evaluation of raspberry juice and wine made from Polka and Heritage cultivars. Thermo pectinase maceration significantly (P &...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2022-03-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-202203-0010_effects-of-different-pectinase-maceration-pre-treatments-on-physicochemical-properties-of-raspberry-juice-and-w.php |
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| author | Wenying Zhao Jin Hua Rong Wang Shuo Li Jiahui Shi Zhirui Zhang |
| author_facet | Wenying Zhao Jin Hua Rong Wang Shuo Li Jiahui Shi Zhirui Zhang |
| author_sort | Wenying Zhao |
| collection | DOAJ |
| description | This study presented the effects of different pectinase maceration pre-treatments on the basic chemical properties, the content of 13 phenolic compounds, and their sensory evaluation of raspberry juice and wine made from Polka and Heritage cultivars. Thermo pectinase maceration significantly (P < 0.05) increased phenolic amounts, turbidity, and colour intensity in raspberry juice samples. But from juice to wine, the least reduction of phenolic amounts, turbidity, and colour intensity occurred in cold maceration (CM) treatments. In addition, the highest amount of phenolic compounds, the lowest turbidity, and the highest sensory scores were found in CM final wines from the Heritage cultivar. The study showed CM treatment was the most efficient pre-treatment maceration method for raspberry winemaking for its better phenolic maintenance and colour stability, and the Heritage cultivar was more suitable for winemaking than Polka for its higher phenolic content and lower turbidity. |
| first_indexed | 2024-04-10T08:31:23Z |
| format | Article |
| id | doaj.art-3bf5e317a18e465bb346b88650f8d9ec |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:31:23Z |
| publishDate | 2022-03-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-3bf5e317a18e465bb346b88650f8d9ec2023-02-23T03:28:51ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172022-03-0140324925710.17221/251/2021-CJFScjf-202203-0010Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wineWenying Zhao0Jin Hua1Rong Wang2Shuo Li3Jiahui Shi4Zhirui Zhang5School of Chemical Engineering and Technology, North University of China, Taiyuan, P.R. ChinaTaiyuan Customs of the People's Republic of China, Taiyuan, P.R. ChinaSchool of Chemical Engineering and Technology, North University of China, Taiyuan, P.R. ChinaSchool of Chemical Engineering and Technology, North University of China, Taiyuan, P.R. ChinaSchool of Chemical Engineering and Technology, North University of China, Taiyuan, P.R. ChinaTaiyuan Customs of the People's Republic of China, Taiyuan, P.R. ChinaThis study presented the effects of different pectinase maceration pre-treatments on the basic chemical properties, the content of 13 phenolic compounds, and their sensory evaluation of raspberry juice and wine made from Polka and Heritage cultivars. Thermo pectinase maceration significantly (P < 0.05) increased phenolic amounts, turbidity, and colour intensity in raspberry juice samples. But from juice to wine, the least reduction of phenolic amounts, turbidity, and colour intensity occurred in cold maceration (CM) treatments. In addition, the highest amount of phenolic compounds, the lowest turbidity, and the highest sensory scores were found in CM final wines from the Heritage cultivar. The study showed CM treatment was the most efficient pre-treatment maceration method for raspberry winemaking for its better phenolic maintenance and colour stability, and the Heritage cultivar was more suitable for winemaking than Polka for its higher phenolic content and lower turbidity.https://cjfs.agriculturejournals.cz/artkey/cjf-202203-0010_effects-of-different-pectinase-maceration-pre-treatments-on-physicochemical-properties-of-raspberry-juice-and-w.phpraspberry winephenolic profilespectinasemaceration |
| spellingShingle | Wenying Zhao Jin Hua Rong Wang Shuo Li Jiahui Shi Zhirui Zhang Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine Czech Journal of Food Sciences raspberry wine phenolic profiles pectinase maceration |
| title | Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine |
| title_full | Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine |
| title_fullStr | Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine |
| title_full_unstemmed | Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine |
| title_short | Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine |
| title_sort | effects of different pectinase maceration pre treatments on physicochemical properties of raspberry juice and wine |
| topic | raspberry wine phenolic profiles pectinase maceration |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-202203-0010_effects-of-different-pectinase-maceration-pre-treatments-on-physicochemical-properties-of-raspberry-juice-and-w.php |
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