Separation PL from commercial pectolytic enzymes with affinity chromatography of re-esterification CL-AIS and using this enzyme to reduce methanol in grape wine making

• Main Authors: Pin-Hsiu Huang, 黃評脩
• Other Authors: Ming-Chang Wu Ph. D
• Format: Others
• Language: zh-TW
• Published: 2005
• Online Access: http://ndltd.ncl.edu.tw/handle/73468937052063157850

碩士 === 國立屏東科技大學 === 食品科學系 === 94 === Commercial pectolytic enzymes play an important role in the winemaking process. PE (pectinesterase) can catalysis the de-esterification reaction、the methyl ester group on the C6 carboxyl of D- galacturonic acid in the pectin could be hydrolyzed by PE to produce the free carboxyl group and the methanol、and the methanol is harmful to human body. Affinity chromatography re-esterification CL-AIS can separate PL from commercial pectolytic enzymes、but it was hard to separate PG (polygalacturonase) from PE. In winemaking、Black queen grape was used as the raw material in this study、and it was fermented with commercial yeast RA-17 (S. cerevisiar). Commercial pectolytic enzymes、commercial pectolytic enzymes without PL and PL were added in grape winemaking individually、Lab value、pH value、%T、titrable acidity(%)、toatal soluble solids(°Brix)、methanol and alcohol content were detected during the procedure of winemaking. The methanol content in the sample added with commercial pectolytic enzymes was 3102ppm (based on ethanol content) and the methanol content was only 563ppm as the PL enzyme was added only. The result showed that the PL (pectin lyase) enzyme used in the winemaking could reduce the methanol content and the must was clear、so、the development of PL enzyme is promising for the clarification and reducing the content of the methanol in fruit juice and wine in the future.