Research Article
Quality Comparison of Hawthorn Wines Fermented by Saccharomyces cerevisiae with and without Pulp Contact and Pectase Treatment
Table 1
Physicochemical properties and total reducing sugar concentration of extracted and nonextracted wine, with and without pectase treatment.
| | Extracted | Nonextracted | Pectase | Control | Pectase | Control |
| pH | 2.82 ± 0.01 | 2.89 ± 0.02 | 2.79 ± 0.02 | 2.90 ± 0.03 | Total soluble solids (°Brix) | 6.38 ± 0.10 | 5.93 ± 0.23 | 6.80 ± 0.65 | 5.87 ± 0.32 | Clarity (%) | 91.17 ± 3.78 | 79.91 ± 1.66 | 91.89 ± 0.67 | 85.84 ± 1.22 | Cell count (106 cfu/mL) | 9.30 ± 0.71 | 11.5 ± 1.65 | 69.40 ± 10.56 | 35.00 ± 18.38 | Total sugars (g/L) | 8.22 ± 0.68 | 7.40 ± 1.48 | 8.64 ± 0.87 | 7.85 ± 0.78 | Total reducing sugars (g/L) | 6.75 ± 0.64 | 5.80 ± 0.94 | 6.40 ± 2.78 | 5.50 ± 1.11 | Ethanol (% v/v) | 7.53 ± 0.21 | 6.50 ± 0.20 | 7.13 ± 0.21 | 7.67 ± 0.21 | Total acid (g/L) | 10.68 ± 0.25 | 9.83 ± 0.16 | 12.28 ± 1.87 | 10.24 ± 0.15 | Pectin (g/L) | n.d. | 2.67 ± 0.14 | n.d. | 1.99 ± 0.05 | Methanol (mg/L) | 349.68 ± 10.32 | 65.70 ± 6.86 | 362.36 ± 14.41 | 117.30 ± 6.34 |
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Statistical analysis at 95% confidence level with same letters indicating no significant difference.
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