The effects of cold pectinase maceration and pulp juice fermentation on physicochemical properties of raspberry wine
Corresponding Author
Wenying Zhao
School of Chemical Engineering and Technology, North University of China, Taiyuan, China
Correspondence
Wenying Zhao, School of Chemical Engineering and Technology, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China.
Email: [email protected]
Contribution: Conceptualization, Project administration, Writing - original draft
Search for more papers by this authorLimin Wang
School of Chemical Engineering and Technology, North University of China, Taiyuan, China
Contribution: Formal analysis, Methodology
Search for more papers by this authorPengbo Chuai
School of Chemical Engineering and Technology, North University of China, Taiyuan, China
Contribution: Software, Validation
Search for more papers by this authorRong Wang
School of Chemical Engineering and Technology, North University of China, Taiyuan, China
Contribution: Validation, Writing - review & editing
Search for more papers by this authorYusha Su
School of Chemical Engineering and Technology, North University of China, Taiyuan, China
Contribution: Data curation, Investigation
Search for more papers by this authorRunlu Yang
School of Chemical Engineering and Technology, North University of China, Taiyuan, China
Contribution: Formal analysis, Investigation
Search for more papers by this authorCorresponding Author
Wenying Zhao
School of Chemical Engineering and Technology, North University of China, Taiyuan, China
Correspondence
Wenying Zhao, School of Chemical Engineering and Technology, North University of China, No. 3 Xueyuan Road, Jiancaoping District, Taiyuan 030051, China.
Email: [email protected]
Contribution: Conceptualization, Project administration, Writing - original draft
Search for more papers by this authorLimin Wang
School of Chemical Engineering and Technology, North University of China, Taiyuan, China
Contribution: Formal analysis, Methodology
Search for more papers by this authorPengbo Chuai
School of Chemical Engineering and Technology, North University of China, Taiyuan, China
Contribution: Software, Validation
Search for more papers by this authorRong Wang
School of Chemical Engineering and Technology, North University of China, Taiyuan, China
Contribution: Validation, Writing - review & editing
Search for more papers by this authorYusha Su
School of Chemical Engineering and Technology, North University of China, Taiyuan, China
Contribution: Data curation, Investigation
Search for more papers by this authorRunlu Yang
School of Chemical Engineering and Technology, North University of China, Taiyuan, China
Contribution: Formal analysis, Investigation
Search for more papers by this authorAbstract
Effects of pre-maceration and pulp juice fermentation on physicochemical characteristics, organic acid composition, phenolic profiles, and sensory evaluation of raspberry cv. Qiufu wine obtained at the end of fermentation and 4 months of aging were investigated. Results showed hot pectinase maceration (50°C, 1.5 hr) significantly (p < .05) improved the extraction of the total flavanols, but it was intensified by pulp juice fermentation, which lead to continuous growth in turbidity during aging. However, cold pectinase maceration (10°C, 1.5 hr) significantly (p < .05) improved the extraction of ellagic acid, which was considered to be a good copigment factor for color intensity stability during aging. When the combination of cold pectinase maceration with pulp juice fermentation was used, the best result wine was observed with the highest total phenol content, highest sensory scores, and better stability. PCA analysis showed that a combination of pre-maceration and fermentation was the more determining factor in defining the wine aging ability, which closely related to the proportion and chemical fate of phenolic compounds in raspberry wine.
Practical application
As a deep processing product of the raspberry industry, raspberry wine possesses good development prospects. These results could conduce to the establishment of a proper way to produce raspberry wines with desirable quality.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available on request from the corresponding author. The data are not publicly available due to privacy or ethical restrictions.
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