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首页> 外文期刊>Journal of the Institute of Brewing >Influence of addition of insoluble solids, different yeast strains and pectinesterase enzyme on the quality of apple wine
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Influence of addition of insoluble solids, different yeast strains and pectinesterase enzyme on the quality of apple wine

机译：添加不溶性固体，不同酵母菌株和果胶酯酶对苹果酒品质的影响

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摘要

Rate of fermentation and physico-chemical characteristics of apple wines, owing to the addition of different yeast strains, insoluble solids and pectinesterase enzyme, were examined. The highest rates of fermentation and ethanol production were found in the wine fermented by yeast strain UCD 505, while strain UCD 595 gave the smallest amount of methanol. The addition of insoluble solids to the apple juice significantly increased the levels of methanol, vitamin C, amyl alcohol, total volatiles, rate of fermentation, tannins, colour units, Mn and Zn. Addition of insoluble solids decreased pH, titrable acidity, ethanol, total sugars, total esters, and K, Mg, Ca, Cu and Fe content of the wine. Addition of pectinesterase enzyme significantly increased all the parameters examined except for pH, vitamin C, total esters, Mn and Mg content. Application of cluster analysis to the results of rate of fermentation, reducing sugars, volatile acidity and ethanol showed that the influence of the yeast strains was more than the influence of insoluble solids or pectinesterase enzyme addition. Consideration of more parameters showed that there was a clear interaction between the yeast strain, insoluble solids and the pectinesterase enzyme. Addition of insoluble solids to the must led to the production of some undesirable quality characteristics. In contrast, specific yeast strains and enzyme addition improved various physico-chemical characteristics of the wine. Pre-settled or clarified juice was preferred to produce a quality apple wine.
机译：由于添加了不同的酵母菌株，不溶性固体和果胶酯酶，研究了苹果酒的发酵速率和理化特性。在酵母菌株UCD 505发酵的葡萄酒中，发酵和乙醇产生的速率最高，而菌株UCD 595产生的甲醇量最少。苹果汁中添加不溶性固体会显着增加甲醇，维生素C，戊醇，总挥发物，发酵速率，单宁，颜色单位，Mn和Zn的含量。添加不溶性固体会降低pH值，可滴定的酸度，乙醇，总糖，总酯以及葡萄酒中K，Mg，Ca，Cu和Fe的含量。果胶酯酶的添加显着增加了所有检查的参数，除了pH，维生素C，总酯，锰和镁含量。将聚类分析应用于发酵速率，还原糖，挥发性酸度和乙醇的结果表明，酵母菌株的影响大于不溶性固体或果胶酯酶添加的影响。考虑更多的参数表明酵母菌株，不溶性固体和果胶酯酶之间存在明显的相互作用。将不溶性固体添加到必需物中会导致产生一些不良的质量特征。相反，特定的酵母菌株和酶的添加改善了葡萄酒的各种理化特性。为了生产优质的苹果酒，最好使用预先结算或澄清的果汁。

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