Please use this identifier to cite or link to this item: https://doi.org/10.1111/ijfs.12212
Title: Mango wine aroma enhancement by pulp contact and β-glucosidase
Authors: Li, X.
Lim, S.L.
Yu, B.
Curran, P.
Liu, S.-Q. 
Keywords: β-glucosidase
Flavour
Juice
Mango wine
Pulp
Volatiles
Issue Date: Nov-2013
Source: Li, X., Lim, S.L., Yu, B., Curran, P., Liu, S.-Q. (2013-11). Mango wine aroma enhancement by pulp contact and β-glucosidase. International Journal of Food Science and Technology 48 (11) : 2258-2266. ScholarBank@NUS Repository. https://doi.org/10.1111/ijfs.12212
Abstract: This study determined the influence of pulp maceration and β-glucosidase on mango wine physico-chemical properties and volatile profiles. The distinction in pH, sugars and organic acids among different treatments was not statistically significant. All wine samples reached around 8% (v/v) ethanol from about 16% (w/v) of sugars. The wine with pulp contact contained about ten times higher α-terpinolene and up to three times higher acetate esters than the wine without pulp contact, but mitigated the production of medium-chain fatty acids and relative ethyl esters by up to six times. β-glucosidase enhanced terpenols by up to ten times and acetate esters by up to three times. Furthermore, enzyme treatment mitigated, by up to five times, the formation of medium-chain fatty acids and ethyl esters to moderate levels. Sensory evaluation showed pulp contact, and β-glucosidase not only improved the intensity and complexity of wine aroma but balanced odour attributes. © 2013 Institute of Food Science and Technology.
Source Title: International Journal of Food Science and Technology
URI: http://scholarbank.nus.edu.sg/handle/10635/76465
ISSN: 09505423
DOI: 10.1111/ijfs.12212
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