Enhancement of volatile aromatic compounds in black raspberry wines via enzymatic treatment

Abstract

Robus coreanus Miquel is widely used in the production of Korean black raspberry (KBR) wine owing to its health benefits and commercial value. The effects of three different commercially available glycosidase enzymes on the volatile compounds in KBR wines were investigated with large-scale fermentation to develop a high-flavour-quality wine. Volatile aroma compounds from the wines were analysed using headspace-solid phase micro-extraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS) and sensory evaluations were performed to evaluate the flavour characteristics. KBR wines treated with commercial enzymes yielded high concentrations of terpenes and esters compared with the control wine because the odourless non-volatile glycosides in KBR wines were converted to their corresponding free forms by the enzymes. HS-SPME-GC–MS-SIM analysis showed that the primary monoterpene compounds in KBR wines treated by the enzymes were myrtenol, linalool, citronellol and a significant quantity of compounds such as 2-phenyl ethanol and ethyl benzoate, which contributed to the flavour of KBR wine, as determined by GC-FID. KBR wines treated with the enzymes exhibited different sensory characteristics from the control wine owing to higher intensity of floral and fruity aromas. KBR wine treated with CYTOLASE PCL5 on a large scale exhibited the highest sensory preference. Copyright © 2017 The Institute of Brewing & Distilling