Won Seon Yi, Seo Jae Soon, Kwak Han Sub, Lee Youngseung, Kim Misook, Shim Hyoung-Seok, Jeong Yoonhwa
Gyeonggi-do Agricultural Research and Extension Services, Gyeonggi 18388, Korea.
Department of Food Science and Nutrition, Dankook University, Gyeonggi 16890, Korea; Institute of Global Food Industry, Dankook University, Gyeonggi 16890, Korea.
Prev Nutr Food Sci. 2015 Dec;20(4):292-7. doi: 10.3746/pnf.2015.20.4.292. Epub 2015 Dec 31.
The objective of this study was to compare the effects of adding lactic acid and pectinase, and chaptalization for the quality of apple wine and the production of hazardous compounds (methanol and acetaldehyde). The pH of all of the samples was below 4; therefore, mash seemed to be fermented without any issue. Total acidity was the highest in sample A due to lactic acid addition. Pre-treated groups (samples B, C, and D) showed higher total acidities than that of the control (P<0.05). Pre-treatments might influence the production of organic acids in apple wines. The control and pectinase added sample (sample B) had the lowest alcohol contents. Adding lactic acid produced more alcohol, and chaptalized samples produced more alcohol due to the addition of sugar. Adding pectinase with and without chaptalization was not effective for producing more alcohol. The control sample had significantly higher acetaldehyde content (2.39 mg/L) than the other samples (1.00~2.07 mg/L); therefore, pre-treatments for apple wine fermentation produced a lower amount of acetaldehyde. Among the pre-treated samples, samples C and D showed the lowest acetaldehyde content of 1.00 mg/L and 1.16 mg/L, respectively. On the other hand, a significantly higher amount of methanol was generated for sample A (1.03 mg/L) and sample D (1.22 mg/L) than that of the control (0.82 mg/L) (P<0.05). Adding lactic acid or chaptalization was effective in reducing methanol and acetaldehyde in apple wines.
本研究的目的是比较添加乳酸和果胶酶以及加糖对苹果酒品质和有害化合物（甲醇和乙醛）生成的影响。所有样品的pH均低于4；因此，醪液似乎发酵过程没有任何问题。由于添加了乳酸，样品A的总酸度最高。预处理组（样品B、C和D）的总酸度高于对照组（P<0.05）。预处理可能会影响苹果酒中有机酸的生成。对照组和添加果胶酶的样品（样品B）的酒精含量最低。添加乳酸产生了更多的酒精，加糖的样品由于添加了糖而产生了更多的酒精。添加果胶酶无论是否加糖对于产生更多酒精均无效。对照样品的乙醛含量（2.39 mg/L）显著高于其他样品（1.00~2.07 mg/L）；因此，苹果酒发酵的预处理产生的乙醛量较低。在预处理样品中，样品C和D的乙醛含量最低，分别为1.00 mg/L和1.16 mg/L。另一方面，样品A（1.03 mg/L）和样品D（1.22 mg/L）产生的甲醇量显著高于对照组（0.82 mg/L）（P<0.05）。添加乳酸或加糖对于降低苹果酒中的甲醇和乙醛是有效的。
