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Mango wine aroma enhancement by pulp contact and β‐glucosidase
Author(s) -
Li Xiao,
Lim Sien Long,
Yu Bin,
Curran Philip,
Liu ShaoQuan
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12212
Subject(s) - wine , aroma , maceration (sewage) , pulp (tooth) , chemistry , aroma of wine , food science , wine fault , ethyl acetate , ethanol , organic chemistry , biochemistry , waste management , yeast in winemaking , medicine , pathology , engineering , gene , saccharomyces cerevisiae
Summary This study determined the influence of pulp maceration and β‐glucosidase on mango wine physico‐chemical properties and volatile profiles. The distinction in p H , sugars and organic acids among different treatments was not statistically significant. All wine samples reached around 8% (v/v) ethanol from about 16% (w/v) of sugars. The wine with pulp contact contained about ten times higher α‐terpinolene and up to three times higher acetate esters than the wine without pulp contact, but mitigated the production of medium‐chain fatty acids and relative ethyl esters by up to six times. β‐glucosidase enhanced terpenols by up to ten times and acetate esters by up to three times. Furthermore, enzyme treatment mitigated, by up to five times, the formation of medium‐chain fatty acids and ethyl esters to moderate levels. Sensory evaluation showed pulp contact, and β‐glucosidase not only improved the intensity and complexity of wine aroma but balanced odour attributes.