Effects Of Pectinase On Methanol Content And Fusel Oil During Wine Fermentation

Pectinase is added to wine in the wine industry in general and it can clarify grape juice and wine. However, many manufacturers only focus on improving the rate of juice and solving the filtering problem, few experimental studies of pectinase are made for the security implications of wine. In the pectinase role, pectate acid in grapes is further degradated to methanol, fusel oil are also produced in the fermentation process. Methanol and fusel oil are toxic, it is harmful to the human body if they are high level. It can provide the important basic for the healthy development of the wine industry to research pectinase impact on methanol and fusel oil of wine.In the study, Kyoho grape and Summer Black grape were used as raw materials, different varieties and different amount of pectinase were used to produce wine. Methanol, ethanol, fusel oil content and acidity, sugar content were tested, then we study the effects of the pectinase on methanol, ethanol, fusel oil, and physical and chemical indicators of acidity, sugar content in wine.Experiments showed that applying Danisco pectinase and Qiyun pectinase to produce the wine, the pectinase can increase the speed of fermentation, shorten the fermentation period, improve the production process, especially for the high sugar content grape, the fermentation effect is better, more quickly than that one without pectinase.U.S. Danisco pectinase and Guangzhou Qiyun pectinase were used to produce the wine, it was found that the addition of pectinase had little effect on the wine’s acidity, reducing sugar and ethanol. Testing the methanol and fusel oil contents of the wine with gas chromatography external standard method, the results showed that the addition of pectinase to brew the wine could lead to the increasing of the harmful material methanol and fusel oil. With the addition of the pectinase, methanol content increases, especially when the amount of pectinase added to120mg/kg, the methanol content was significantly increased, but lower than the national standard. Fusel oil changed due to grape varieties and adding pectinase to another.We have designed the plan of experiment and have selected the suitable adding amount of U.S. Danisco pectinase and Guangzhou Qiyun pectinase which were the amount of40mg/kg. The suitable pectinase addition amount can not only play the right effect, but also ensure the minimum prouduction of the methanol and fusel oil and ensure the food security of the wine.