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Home > Archive>Volume 37, Issue 6, 2018 >646-654. DOI:10.3969/j.issn.1673-1689.2018.06.012
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Effect of Yeast Polysaccharide on the Quality of Wine Cabernet Gernischt Dry Red
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    Abstract:

    Yeast mannose，Inactive yeast and yeast glucan were selected as the main factors to conduct this research. The physical-chemical parameters，volatile compounds and sensory properties of cabernetgernischt wine were analyzed according to effects of the three factors. As a result，wine quality was significantly promoted by pre-fermentative addition of 0.3 g/L yeast mannose，0.45 g/L Inactive yeast and 0.45 g/L yeast glucan respectively. Moreover，the effect of yeast mannose was regarded as the most significant factor on wine quality. Comparing with control，total acids，colour intensity and total tannins content of the treatment decreased 13.3%，12.5% and 12.3% respectively；Hue and totals anthocyanin content were increased 16.3% and 15.3% respectively. Soft index was also promoted to some extentand higher than 5.0；Regarding the volatile compounds，total esters was increased 25.2% and total acids was decreased 7.5%；Besides，the aldehydes，ketones and terpenes were promoted 50% in total. In conclusion，three factors are positively contributed to aroma complexity，colour stability and sensory properties of cabernetgernischt wine. Three kinds of yeast polysaccharides mannan added optimal effect，and all of them can reduce wine acidity，reducing tannins content，improve wine taste，increase wine aroma complexity，stable wine color，improve the quality of wine.

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YIN Ningning, XU Yinhu, LI Min, HAN Shunyu, WANG Jing. Effect of Yeast Polysaccharide on the Quality of Wine Cabernet Gernischt Dry Red[J]. Journal of Food Science and Biotechnology,2018,37(6):646-654.

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  • Online: September 27,2018
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