Effectiveness of Glucose Oxidase on the Aromatic Composition of Blueberry Wine during Storage
Using blueberry wine as samples,we tested several different glucose oxidase treatment methods for their effectiveness on aromatic compositions.Blueberry wines were treated with three kinds of treatment methods including combined treatment of glucose oxidase and catalase ,single treatment of glucose oxidase , combined treatment of glucose oxidase and sodium pyrosulfite ,and treatment of sterile distilled water as a control. All groups were preserved at 4 ℃.Using the method of SPME coupled with GC-MS , changes in aromatic compositions were determined after six months' storage. We report here that three kinds of blueberry wines treated with different methods were superior to the control group at the keeping of the contents of total aromatic compositions, esters, typical aromatic compositions having positive contribution to the aroma of fruit wine and that combined treatment of glucose oxidase and catalase is the best choice and more favorable for the storage of blueberry wine.
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万方数据
维普
