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Mango wine aroma enhancement by pulp contact and β-glucosidase

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Summary

This study determined the influence of pulp maceration and β-glucosidase on mango wine physico-chemical properties and volatile profiles. The distinction in pH, sugars and organic acids among different treatments was not statistically significant. All wine samples reached around 8% (v/v) ethanol from about 16% (w/v) of sugars. The wine with pulp contact contained about ten times higher α-terpinolene and up to three times higher acetate esters than the wine without pulp contact, but mitigated the production of medium-chain fatty acids and relative ethyl esters by up to six times. β-glucosidase enhanced terpenols by up to ten times and acetate esters by up to three times. Furthermore, enzyme treatment mitigated, by up to five times, the formation of medium-chain fatty acids and ethyl esters to moderate levels. Sensory evaluation showed pulp contact, and β-glucosidase not only improved the intensity and complexity of wine aroma but balanced odour attributes.

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