Open AccessAroma enhancement and enzymolysis regulation of grape wine using β ‐glycosidase
Author(s) -
Zhu FengMei,
Du Bin,
Li Jun
Publication year - 2014
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.84
Subject(s) - chemistry , hexanoic acid , aroma , wine , ethyl hexanoate , aroma of wine , chromatography , malolactic fermentation , ethyl acetate , organic chemistry , food science , lactic acid , biology , bacteria , genetics
Adding β ‐glycosidase into grape wine for enhancing aroma was investigated using gas chromatography‐mass spectrometry ( GC ‐ MS ) and Kramer sensory evaluation. Compared with the extract from control wines, the extract from enzyme‐treated wines increased more aromatic compounds using steam distillation extraction ( SDE ) and GC ‐ MS analyses. Theses aromatic compounds were as follows: 3‐methyl‐1‐butanol formate, 3‐pentanol, furfural, 3‐methyl‐butanoic acid, 2‐methyl‐butanoic acid, 3‐hydroxy‐butanoic acid ethyl ester, hexanoic acid, hexanoic acid ethyl ester, benzyl alcohol, octanoic acid, octanoic acid ethyl ester, dodecanoic acid, and ethyl ester. The enzymolysis regulation conditions, including enzymolysis temperature, enzymolysis time, and enzyme amount, were optimized through L 9 (3 4 ) orthogonal test. Kramer sensory evaluation was performed by an 11‐man panel of judges. The optimum enzymolysis regulation conditions were found to be temperature of 45°C, enzymolysis time of 90 min, and enzyme amount of 58.32 U/mL grape wine, respectively. The Kramer sensory evaluation supported that the enzyme‐treated wines produced a stronger fragrance.