Aroma enhancement and enzymolysis regulation of grape wine using β-glycosidase
Version of Record online: 13 JAN 2014
© 2014 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Food Science & Nutrition
Volume 2, Issue 2, pages 139–145, March 2014
How to Cite
Food Science & Nutrition 2014; 2(2): 139–145
- Issue online: 13 MAR 2014
- Version of Record online: 13 JAN 2014
- Manuscript Accepted: 12 NOV 2013
- Manuscript Revised: 28 OCT 2013
- Manuscript Received: 30 JUL 2013
- Institution of Higher Education Science and Technology Research Foundation. Grant Number: 2010247
- Science and Technology Research and Development Project Foundation. Grant Number: 09221009
- Startup Foundation for Doctor of Hebei Normal University of Science & Technology. Grant Number: 2009YB005
- Aroma enhancement;
- enzymolysis regulation;
- gas chromatography-mass spectrometry;
- grape wine;
- Kramer sensory evaluation
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(34) 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.