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The effect of must enzyme treatment on phenolics content in natural and alcoholized cherry juice and its stability

DOI: 10.17586/1606‑4313‑2020‑19‑3-52-57
UDC 663.5

The effect of must enzyme treatment on phenolics content in natural and alcoholized cherry juice and its stability

Mamedov Edgar Ramazan ogly , Solodchenko Evgeniya G., Tokbaeva A.A., Barakova N.V.

For citation: Mamedov E. R., Solodchenko E. G., Tokbaeva A. A., Barakova N. V. The effect of must enzyme treatment on phenolics content in natural and alcoholized cherry juice and its stability. Vestnik Mezhdunarodnoi akademii kholoda. 2020. No 3. p. 52–57.

Abstract
The effect of various enzymatic activities on cherry juice (natural and alcoholized) phenolics content and haze stability was investigated. The amount of polyphenol was found to correlate with the enzyme combination applied. Enzymatic treatment of cherry must appeared to assist phenolics removal during alcoholized juice storage as well, subsequently increasing the haze stability. The juices used in the study were made out of Molodezhnaya cherries grown in Russia in 2019, frozen upon collection and kept refrigerated for 4 months, pitted, thawed, ground, and divided into 100 g samples, which were treated with pectin esterase (Fructozym p6l, 4125 iu∕g), cellulase (Cellolux a, 1750 iu∕g), and acidic protease (600 iu∕g) preparations. Enzyme dosing was simultaneous and was calculated according to a 23 full factorial matrix. Untreated cherry must was used as a control series. On the whole, enzymatic treatment was found to correlate with an increase in both juice yields and phenolics content, but cellulase and protease turned out to have a greater inﬂuence on the amount of polyphenol than pectinase. Phenolics removal due to ethanol presence was a to found to be 10% more intensive in alcoholized juices made out of enzyme treated mus than in juices alcoholized to the same degree but obtained from nontreated mus. Finally, enzymatic treatment of cherry mus appeared to stabilize alcoholized juices against hot and cold hazes. These result are of practical interest the fields of theoretical and applied technology of alcoholized juices and alcoholized juice based product.

Keywords: alcoholized cherry juice, enzymes, pectinase, pectin esterase, cellulase, acidic protease, haze stability.

All references

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The effect of must enzyme treatment on phenolics content in natural and alcoholized cherry juice and its stability

The effect of must enzyme treatment on phenolics content in natural and alcoholized cherry juice and its stability

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