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 (10^6 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

Statistical analysis at 95% confidence level with same letters indicating no significant difference.