Effect of pectinase on methyl alcohol and main fusel oil content in the process of Hawthorn fruit wine fermentation
ZHANG Wen-ye
ZHANG Lei
CHI Lei
WU Qing-wei
Abstract：Through investigating the adding time and dosage of pectinase,the effect of pectinase treatment on methyl alcohol and main fusel oil content was studied.The result suggested that pectinase had no signifi-cant influence on the change of total sugar and alcohol content in the process of Hawthorn fruit wine fer-mentation.The total acid content of the Hawthorn fruit wine with pectinase treatment was higher than that without pectinase treatment.The curve of pectin content in the Hawthorn fruit wine fermentation,which was not treated by pectinase before fermentation,declined firstly and then stabilized above 2 g/L.The methanol content was increasing in the wine with pectinase treatment before fermentation,which was 5.7 times higher than the wine without pectinase treatment(control sample),but changing slightly after fermentation.Differ-ent pectinase treatment time had no obvious effect on the main fusel oil content.The methanol content in-creased with increasing dosage of pectinase adding before or after fermentation,and changed slowly when the dosage was more than 0.1 g/L.Besides,effects of pectinase treatment at different timing on main fusel oil content were not obvious.
Keywords：pectinaseHawthorn fruit winemethyl alcoholfusel oil
Publication Date：2015-07-02
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：5( 1-5 )