Table of Contents
The effect of pectinase addition on clarity and quality of Ca na (Elaeocarpus hygrophilus) wine
N. T. N. Giang and T. V. Khai
The hydrolysis roles a crucial play in the winemaking process, and Ca na wine is a novel alcoholic beverage. In order to produce good quality products, the hydrolysis temperature at 30, 45 and 60 °C and time for 3, 5 and 7 hours, which were studied with the investigated addition of pectinase concentration at 1.0, 2.5 and 4.0 % (v.v-1). The evaluation of the product was based on the clarity, the content of ethanol, saccharose and the bioactive compounds. The optimal condition of the pectinase hydrolysis was figured out using the Response Surface Method (RSM). The optimum parameters were 1 % (v.v-1) pectinase addition and the hydrolysis conducted at 39.96°C during 5 hours 45 minutes. With these optimal parameters, the clarity (expressed under the transparency T %), the content of saccharose, ethanol, phenolic, flavonoid and tannin (per 100 g of dry matter) were 25.85g, 9.28 % v.v-1, 38.24 g, 10.34 g tannic acid equivalent (TAE), 4.06 g quercetin equivalent (QE) and 3.50 g TAE, respectively. The compatibility between the predictive model and the research's objectives was highly matched and could be used as a reference in calculating and optimizing the processing design for the food industry, especially in the wine or alcoholic beverage industry.
Descriptors: Bioactive compounds, Elaeocarpus hygrophilus, hydrolysis process, pectinase, winemaking process
BrewingScience, 77 (January/February 2024), pp. 10-17
