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Zhu FM, Du B, Li J. Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase. Food Sci Nutr. 2014;2(2):139-45doi: 10.1002/fsn3.84.
Zhu, F. M., Du, B., & Li, J. (2014). Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase. Food science & nutrition, 2(2), 139-45. https://doi.org/10.1002/fsn3.84
Zhu, Feng-Mei, et al. "Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase." Food science & nutrition vol. 2,2 (2014): 139-45. doi: https://doi.org/10.1002/fsn3.84
Zhu FM, Du B, Li J. Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase. Food Sci Nutr. 2014 Mar;2(2):139-45. doi: 10.1002/fsn3.84. Epub 2014 Jan 13. PMID: 24804072; PMCID: PMC3959960.
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Food Sci Nutr. 2014 Mar;2(2):139-45. doi: 10.1002/fsn3.84. Epub 2014 Jan 13.

Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase.

Food science & nutrition

Feng-Mei Zhu, Bin Du, Jun Li

Affiliations

  1. College of Food Science and Technology, Hebei Normal University of Science and Technology Qinhuangdao, 066600, China.
  2. Analysis and Testing Center, Hebei Normal University of Science and Technology Qinhuangdao, 066600, China.

PMID: 24804072 PMCID: PMC3959960 DOI: 10.1002/fsn3.84

Abstract

Adding β-glycosidase into grape wine for enhancing aroma was investigated using gas chromatography-mass spectrometry (GC-MS) and Kramer sensory evaluation. Compared with the extract from control wines, the extract from enzyme-treated wines increased more aromatic compounds using steam distillation extraction (SDE) and GC-MS analyses. Theses aromatic compounds were as follows: 3-methyl-1-butanol formate, 3-pentanol, furfural, 3-methyl-butanoic acid, 2-methyl-butanoic acid, 3-hydroxy-butanoic acid ethyl ester, hexanoic acid, hexanoic acid ethyl ester, benzyl alcohol, octanoic acid, octanoic acid ethyl ester, dodecanoic acid, and ethyl ester. The enzymolysis regulation conditions, including enzymolysis temperature, enzymolysis time, and enzyme amount, were optimized through L9(3(4)) orthogonal test. Kramer sensory evaluation was performed by an 11-man panel of judges. The optimum enzymolysis regulation conditions were found to be temperature of 45°C, enzymolysis time of 90 min, and enzyme amount of 58.32 U/mL grape wine, respectively. The Kramer sensory evaluation supported that the enzyme-treated wines produced a stronger fragrance.

Keywords: Aroma enhancement; Kramer sensory evaluation; enzymolysis regulation; gas chromatography-mass spectrometry; grape wine

References

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