The effects of cold pectinase maceration and pulp juice fermentation on physicochemical properties of raspberry wine.

Effects of pre‐maceration and pulp juice fermentation on physicochemical characteristics, organic acid composition, phenolic profiles, and sensory evaluation of raspberry cv. Qiufu wine obtained at the end of fermentation and 4 months of aging were investigated. Results showed hot pectinase maceration (50°C, 1.5 hr) significantly (p <.05) improved the extraction of the total flavanols, but it was intensified by pulp juice fermentation, which lead to continuous growth in turbidity during aging. However, cold pectinase maceration (10°C, 1.5 hr) significantly (p <.05) improved the extraction of ellagic acid, which was considered to be a good copigment factor for color intensity stability during aging. When the combination of cold pectinase maceration with pulp juice fermentation was used, the best result wine was observed with the highest total phenol content, highest sensory scores, and better stability. PCA analysis showed that a combination of pre‐maceration and fermentation was the more determining factor in defining the wine aging ability, which closely related to the proportion and chemical fate of phenolic compounds in raspberry wine. Practical application: As a deep processing product of the raspberry industry, raspberry wine possesses good development prospects. These results could conduce to the establishment of a proper way to produce raspberry wines with desirable quality. [ABSTRACT FROM AUTHOR]