Influence of enzymes action on chromatic characteristics and aromatic profile of pre fermented grape juice

Maria-Lidia Iancu, Ovidiu Tița, Anca–Maria Stoia

Volume 25, Issue 2;
Pages: 51-58; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Was tested the limit of perception, the amplitude of the aromatic profile on nine flavor descriptors and the chromatic characteristics for the liquid obtained from white and black grapes, table varieties, which were processed by the action of the enzymes which acted as pectin lyase, pectin esterase, polygalacturonase, hemicellulase, in the form of enzymatic preparations of known action. The chromatic features were highlighted by means of the spectrophotometric technique with optical density measurements in the UV/Vis range and calculating color intensity and hue. The odorants were identified by sensory analysis with the development of the aromatic profile. Although only the Lallzyme EX-V enzymatic preparation has been recommended for the improvement of the chromatic properties, others such as Lallzyme HC (for clarification) and Rohavin Clear (for clarification) have contributed to changing the color perception of pre-fermented juices. They were highlighted the following flavor descriptors: a (fruit, apple, wax), b (citrus, floral, lemon, wax, magnolia), e (lilac, citrus, floral, woody); f (mint, cold, woody), h (sweetish, fruit tutti frutti). The highest values in the intensity of the perception of the flavor components were obtained in the Rohavin Clear variant and ranged between 2.4 and 2.5 out of maximum 3 points, thus proving a synergistic action of the pectinase and the polygalacturonase.
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