INVESTIGATION OF THE EFFECTS OF PECTINASE ENZYME AND CITRIC ACID ON THE QUALITY OF THREE-LEAF CAYRATIA WINE

Đoàn Thị Kiều Tiên; Trần Thị Thùy Linh; Huỳnh Thị Ngọc Mi; Võ Thị Ngọc Hương; Lưu Ngọc Trúc Bình; Nguyễn Hồ Anh Trung; Huỳnh Nguyễn Thúy Quỳnh; Nguyễn Ngọc Thạnh; Huỳnh Xuân Phong

doi:10.34238/tnu-jst.8329

INVESTIGATION OF THE EFFECTS OF PECTINASE ENZYME AND CITRIC ACID ON THE QUALITY OF THREE-LEAF CAYRATIA WINE

About this article

Received: 13/07/23 Revised: 14/11/23 Published: 15/11/23

Authors

1. Doan Thi Kieu Tien, Can Tho University of Technology
2. Tran Thi Thuy Linh , Can Tho University of Technology
3. Huynh Thi Ngoc Mi, Can Tho University of Technology
4. Vo Thi Ngoc Huong, Can Tho University of Technology
5. Luu Ngoc Truc Binh, Can Tho University of Technology
6. Nguyen Ho Anh Trung, Can Tho University of Technology
7. Huynh Nguyen Thuy Quynh, Can Tho University of Technology
8. Nguyen Ngoc Thanh, Can Tho University
9. Huynh Xuan Phong, Can Tho University

Abstract

Recently, three-leaf cayratia (Cayratia trifolia) wine has been studied in the natural yeast isolation and fermentation process as well. However, wine post-fermentation is still limited. This study aimed to determine the most suitable ratio of pectinase enzyme for winemaking, and citric acid for the three-leaf cayratia wine color stability. The percentage of 0.1, 0.3, 0.5, 0.7, and 0.9% (w/v) pectinase enzyme were chosen to increase the wine clarity, it was monitored every day for a week. Furthermore, the influence of citric acid at the concentrations of 0.1, 0.2, 0.3, and 0.4% (w/v) were surveyed to maintain the wine color in 24 days. To compare the change of color, the optical transmittance at 550 nm was measured. The results show that the process's high efficiency with 0.5% pectinase enzyme for 6 days at 31.26% of optical transmittance. Also, 0.2% of citric acid maintains a durable purple for three-leaf cayratia wine for 24 days in this study after the fermentation period. Besides, it has good sensory evaluation results of color, aroma, and taste following Vietnamese standard TCVN 3215:79. In addition, the ethanol content (11.97% v/v) and microbiological criteria of product meet Vietnamese standard 6-2:2010/BYT.

Keywords

Cayratia trifolia; Citric acid; Pectinase enzyme; Three-leaf cayratia; Wine color stability

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DOI: https://doi.org/10.34238/tnu-jst.8329

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