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Effect of Pectinase Treatment on Extraction Yield of the Juice of Fragaria ananassa Duch. and the Quality Characteristics of Strawberry Wine during Ethanolic Fermentation  

Jeong, Eun-Jeong (Research Center for Industrial Development of BioFood Materials, Chonbuk National University)
Kim, Min-Hwa (Department of Food Science & Technology and Institute of Agricultural Science & Technology, Chonbuk National University)
Kim, Yong-Suk (Department of Food Science & Technology and Institute of Agricultural Science & Technology, Chonbuk National University)
Publication Information
Food Science and Preservation / v.17, no.1, 2010 , pp. 72-78 More about this Journal
Abstract
To develop a low-ethanol strawberry wine, the use of pectinase to improve the extraction yield of strawberry juice was investigated, and changes in physicochemical characteristics during ethanolic fermentation were assessed. The juice yield from strawberry fruit increased by 18.9% after Viscozyme L treatment (1,000 ppm, 30 min), compared with a control group, a greater increase than seen with other pectinases (17.5-18.7%). No significant quality differences were observed between control juice and juice prepared with enzyme treatment, indicating that neither physicochemical characteristics nor ethanol content during fermentation were affected by pectinase treatment. The major pigments of strawberry juice were cyanidin-3-glucoside and pelargonidin-3-glucoside, both of which are anthocyanins. The pigment level after enzyme treatment was slightly lower than that of the control group, at all fermentation times. We consider that the economics of strawberry wine manufacture may be increased by use of pectinase because juice level was increased, but no change in ethanol content or physicochemical characteristics was apparent.
Keywords
strawberry wine; pectinase; yield; ethanol fermentation; anthocyanin;
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Times Cited By KSCI : 12  (Citation Analysis)
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