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Effect of Pectinase in Grape (Red Glove) Production and Quality of Red Wine  

Lee, Jung-Chang (Master Program of Oenology, Graduate School of Engineering, Konkuk University)
Choi, Yong-Keun (Dept. of Microbial Engineering, Konkuk University)
Park, Jung-Soo (Dept. of Microbial Engineering, Konkuk University)
Jung, Hee-Hoon (Dept. of Microbial Engineering, Konkuk University)
Yi, Dong-Hee (Master Program of Oenology, Graduate School of Engineering, Konkuk University)
Choe, Tae-Boo (Dept. of Microbial Engineering, Konkuk University)
Kang, Sang-Mo (Dept. of Microbial Engineering, Konkuk University)
Kim, Hyung-Joo (Master Program of Oenology, Graduate School of Engineering, Konkuk University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.22, no.2, 2012 , pp. 264-270 More about this Journal
Abstract
The effect of pectinase on wine production and quality during wine fermentation was investigated in an experiment a laboratory scale (2 kg grape/5 L tank). Experimental results show that the enzyme-treated sample displayed a 13% higher rate of grape juice production compared to control (enzyme-untreated). In the case of color analysis, the addition of pectinase improved the color quality of wine in terms of both color intensity and hue values. The results show that pectinase enhanced both dark-red color and clarity of wine during the fermentation period. Further, the methanol concentration of the wine sample treated with pectinase reached 225.32 mg/L (control: 100.72 mg/L) due to hydrolysis of pectin. Sensory analysis after fermentation showed that pectinase significantly increased the color, smell, taste, and touch intensity scores of wines compared to control.
Keywords
Pectinase; pectin; fermentation; wine color; alcohol concentration;
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Times Cited By KSCI : 6  (Citation Analysis)
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