Study On The Relationship Between Pectinase And Fruit Wine Quality

The purpose of this study is to determine the relationship between pectinase with fruit wine quality and to reduce the amount of methanol in fruit wine.Firstly,the differences in the contents,properties and structures of different types of fruit pectin were studied to provide data reference for the selection of enzymatic conditions.Secondly,combining single factor methods and response surface methods to optimize different fruit enzymolysis conditions and detect enzymatic hydrolysates.Finally,the relationship between pectinase and fruit wine quality was explored and low methanol,high quality fruit wines were produced.The conclusion are as follows:(1)Hawthorn has the highest pectin content,it was 18.24g/100g(dry matter),Cabernet Sauvignon grape has the lowest pectin content,it was 5.37g/100g(dry matter),the pectin content of Raspberry was 15.51g/100g(dry matter).The pectin of Cabernet Sauvignon was low methoxyl pectin,while the pectins of other fruit are high methoxyl pectin.Based on the above conclusions,it is inferred that the potential methanol production of Cabernet Sauvignon during winemaking is lower than that of other fruits.In the six kinds of fruit pectins structure,the content of main chain pectin was higher in Cabernet Sauvignon than that of other kinds of fruit pectin,and the content of branched chain pectin was higher in Raspberry than that of other kinds of fruit pectin.The structure types of pectin in Cabernet Sauvignon grape,citrus and hawthorn belong to HG and RG-II type.From the above conclusions on the structure,it is presumed that the type of pectinase for Cabernet Sauvignon should have high galacturonic acid activity and the type of pectinase for Raspberry should have high aluronic acid activity.(2)The preliminary selection of pectinase conditions and enzymolysis products suitable for the enzymatic hydrolysis of Cabernet Sauvignon was:For Optivin?RED enzyme,the optimal conditions for enzymatic hydrolysis were as follows:The adding concentration of pectinase was 25U/100g,with 30h for reaction at 20°C.Consequencely,the yield was 77.9%,the chromaticity was 4.37,the tonality was 0.92,the pectin content was 0.06 g/L,the methanol content was 203.94mg/L,and the viscosity was 1.43 m Pa·s.For Pectinex BEXXL enzyme,the optimal conditions for enzymatic hydrolysis were20u/100g concentration of pectinase,incubation at 20°C for 30 h,the yield was 76.4%,the chromaticity was 4.31,the tonality was 0.93,the pectin content was 0.18 g/L,the methanol content was 99.33mg/L,and the viscosity was 1.47 m Pa·s.For Shandong enzyme,the optimal conditions for enzymatic hydrolysis were 20u/100g concentration of pectinase,reaction 30 h at20°C,the yield was 74.7%,the chromaticity was 4.19,the tonality was 0.99,the pectin content was 0.39 g/L,the methanol content was 206.71mg/L,and the viscosity was 1.6m Pa·s.The preliminary selection of pectinase conditions and enzymolysis products suitable for the enzymatic hydrolysis of treeberry was:For Pectin lyase enzyme,the optimal conditions for enzymatic hydrolysis were 15u/100g concentration of pectinase,reaction 30 h at p H 3.5,the yield was 81.7%,the chromaticity was 4.876,the tonality was 1.002,the pectin content was 0.10 g/L,the methanol content was 199.38mg/L,and the viscosity was 1.58 m Pa·s.For Pectinex UF enzyme,the optimal conditions for enzymatic hydrolysis were 15u/100g concentration of pectinase,reaction 30h at p H 3.5,the yield was 80.6%,the chromaticity was 4.928,the tonality was 1.001,the pectin content was 0.37g/L,the methanol content was 255.87mg/L,and the viscosity was1.66 m Pa·s.For EXTRALYSE~?enzyme,the optimal conditions for enzymatic hydrolysis were 20u/100g concentration of pectinase,reaction 30 h at natural p H,the yield was79.9%,the chromaticity was 4.679,the tonality was 1.002,the pectin content was 0.51g/L,the methanol content was 318.47mg/L,and the viscosity was 1.70 m Pa·s.(3)The conclusion is drawn from the comprehensive evaluation of aroma balance,methanol production and physical and chemical indexes:The Pectin lyase enzyme+SC yeast group was most suitable for the brewing of raspberry wine.The content of methanol was 254.5mg/L and that was 32.02%lower than the highest methanol.The Pectin Pectinex BE XXL enzyme+KDLYS9-16 yeast group was most suitable for the brewing of Cabernet Sauvignon wine.The content of methanol was 83.21mg/L and that was 158.53%lower than the highest methanol.