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Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine

Author

Listed:
  • Wenying Zhao

    (School of Chemical Engineering and Technology, North University of China, Taiyuan, P.R. China)

  • Jin Hua

    (Taiyuan Customs of the People's Republic of China, Taiyuan, P.R. China)

  • Rong Wang

    (School of Chemical Engineering and Technology, North University of China, Taiyuan, P.R. China)

  • Shuo Li

    (School of Chemical Engineering and Technology, North University of China, Taiyuan, P.R. China)

  • Jiahui Shi

    (School of Chemical Engineering and Technology, North University of China, Taiyuan, P.R. China)

  • Zhirui Zhang

    (Taiyuan Customs of the People's Republic of China, Taiyuan, P.R. China)

Abstract

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.

Suggested Citation

  • Wenying Zhao & Jin Hua & Rong Wang & Shuo Li & Jiahui Shi & Zhirui Zhang, 2022. "Effects of different pectinase maceration pre-treatments on physicochemical properties of raspberry juice and wine," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 40(3), pages 249-257.
    • Handle: RePEc:caa:jnlcjf:v:40:y:2022:i:3:id:251-2021-cjfs
    DOI: 10.17221/251/2021-CJFS
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