Influence of Addition of Apple Insoluble Solids, Different Wine Yeast Strains and Pectinolytic Enzymes on the Flavour Profile of Apple Wine

Abstract

Different levels of insoluble solids (ISS) from apple juice were added to the apple juice must along with wine yeast strains of Saccharomyces cerevisiae and pectinolytic enzymes to study their effect on sensory quality of wine. The flavour profile of the apple wine of different treatments by quantitative descriptive analysis (QDA) showed that the wine without ISS was rated better in most of the flavour characteristics studied than those with ISS. Addition of insoluble solids imparted flavour quality characteristics of the wine which are not considered desirable. Out of various wine yeast strains, W and USD 595 performed better than UCD 505 and UCD 522. The wines without ISS were perceived having highest apple aroma, least cooked vegetables aroma, lower sweetness, lesser bitterness and lower higher alcoholic flavour. Both the addition of wine yeast strains and enzymes improved the flavour profile of the wine and from this point of view, wine made from presettled juice possessed improved flavour characteristics of the wine. Application of PCA weekly separated the wines fermented with or without insoluble solids. The flavour profile did show some interactions between insoluble solids, yeast strains and the enzymes which modified the flavour attributes of the resultant wine.