Vol. 5, Issue 4 (2017)
Pectinase enzymatic maceration on colour attributes of jamun (Syzigium cuminii L.) wine
Author(s): Hanamant R Holegar, Suresh GJ and Jagadeesh SL
Abstract: The pectolytic enzyme treatments of red grape musts could accelerate the extraction of pigments and phenols. Enzyme treatment produces a brighter, more brilliant colour, and the colour stability is greatly increased. The extraction of phenolic compounds usually occurs during the pulping of the mixture in the course of alcoholic fermentation. The pectinase enzymatic maceration techniques were tried on different must like juice, pulp with skin and pulp+skin+seed. The mean values of lightness (L*) and yellowness (b*) decreased with increasing storage period whereas, redness (a*) values showed an increasing trend in jamun wine. Significantly higher L* value was observed in T4 (5.80, 2.73 and 0.97, respectively) in fresh, three and six months after storage. Whereas, maximum b* value was recorded in T4 (0.25% pectinase with juice) during 6 months after storage. The light colour of the wine may be due to absence of skin and seed in the must during fermentation hence there was lesser extraction of colouring pigments and phenols which may impart dark colour to the wine.
Pages: 541-543 | 912 Views 60 Downloads
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How to cite this article:
Hanamant R Holegar, Suresh GJ, Jagadeesh SL. Pectinase enzymatic maceration on colour attributes of jamun (Syzigium cuminii L.) wine. Int J Chem Stud 2017;5(4):541-543.
