Chia-Feng Wu1,2, ,Han Cheng3, Wen-Chang Chang2,
Ming-Chang Wu1* and Jen-Shinn Lin1*
1Department of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, Taiwan (R.O.C.).
2Department of Medicinal Plant Development, Yupintang Traditional Chinese Medicine Foundation, Taiwan (R.O.C.)
3School of Health Sciences, Purdue University, West Lafayette, IN 47907, USA.
Commercial pecticenzymes (CPE) are used in the winemaking process to improvetheextraction of aromatic substancesandcolor and for the clarification of juices. These enzymes containpectinesterase(PE), which reacts with pectin in the process and catalyzesthe de-esterification ofpectin by the removal of the C-6 methoxygroupsof D-galacturonic acid to releasemethanol.Inthis study, cross-linked alcohol insoluble substance (CL-AIS) columns derived from pea pod 50% and 80% degree of esterification (DE) pectin were used to separate PE from otherpectinases.Results showed that by using the 80 DE column, PE (PE: 100 unit/mg; polygalacturonase (PG): 6.5 unit/mg; pectinlyase (PL): 82.4 unit/mg; purification fold: 4.8; recovery: 68%) is effectively separated from PL (PL: 445 unit/mg; PG: 8.3 unit/mg; purification fold: 6.7; recovery: 84.3%).Theenzymes were subsequently used to make orange wine to evaluate the effect of different enzymatic treatments on the release of methanol. Lower methanol concentrations throughout fermentation were observed in the enzymatic treatment without PE.
Keywords: Enzymatic treatment; Fermentation; HM-esterified CL-AIS; Methanol; Winemaking.