Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment

Abstract

This study evaluated the chemical and volatile composition of hawthorn wines fermented with Saccharomyces cerevisiae A3.12 with and without pulp contact and pectase treatment during fermentation. The results indicated that the addition of pectase was in favor of pH decrease and clarification. The pectase-treated wines had significantly higher concentrations of acetic acid, ethyl octanoate, and isoamyl acetate than the non-enzyme-treated wines. Furthermore, the nonextracted wines had significantly higher concentrations of isoamyl alcohol, phenylethyl alcohol, ethyl lactate, and isoamyl acetate than the extracted wines. The first principal component separated the wine from the nonextracted juice with pectase from other samples based on the higher concentrations of isoamyl acetate (0.14 g/g), diethyl butanedioate (0.07 g/g), 2-phenylethyl acetate (0.23 g/g), and acetoin (1.47 g/g). The wine from nonextracted pulpy juice with pectase was significantly more aromatic than the others and 26.2% of the consumers were found to be willing to purchase this product.

Assessment of Volatiles and Polyphenol Content, Physicochemical Parameters and Antioxidant Activity in Beers with Dotted Hawthorn (Crataegus punctata)

“…In dotted hawthorn, ethyl hexanoate constituted 26.5% of all volatile components, but in beer, ethyl hexanoate constituted only 3.9% of all volatiles. In a study about wines made from hawthorn fruit juice, conducted by Zhang et al [47], it was shown that concentration of ethyl hexanoate in wines was 7 times higher than in BJ, 10 times higher than in BC, and similar to the concentration in BF. Another ester identified in hawthorn fruit and all tested beers was ethyl (4E)-4-decenoate, which is characterised by fruit (pineapple), cognac and wax flavours [48,49].…”

Food Applications and Potential Health Benefits of Hawthorn

“…Beers produced from the North American shrub, star-spotted hawthorn, not only have a higher antioxidant capacity and higher polyphenol concentration, but also have a greater degree of improvement in taste, aroma, clarity, and overall impression [ 61 ]. Treatment of hawthorn wine with pectinase facilitated the reduction of pH and the release of methanol in the wine and accelerated the clarification of hawthorn wine [ 62 ].…”

“…At present, there is little information and research on hawthorn’s anticancer effects. However, the bioactive substances contained in hawthorn are believed to have beneficial effects on human cancer cells [ 62 ]. The anticancer effects of hawthorn can be divided into two main areas: hawthorn extract and hawthorn isolated compounds.…”

Owoce Zapomniane Jako Potencjalne Surowce Winiarskie

“…Wykorzystanie pektynaz w czasie fermentacji może pozytywnie wpłynąć na klarowność wina oraz ułatwić jego filtrację, jednak wiąże się ze zwiększeniem zawartości szkodliwego dla organizmu alkoholu metylowego w gotowym produkcie. Fermentacja wraz z pulpą owocową ma pozytywny wpływ na aromat gotowego wina [43]. Zawartość cukrów w owocach głogu, średnio na poziomie 13 % [4] sprawia, że wino powstałe poprzez fermentację takiego moszczu posiadałoby niskie stężenie alkoholu etylowego.…”