Examination of certain technological procedures during the alcoholic fermentation of plum wine

Abstract

The purpose of this paper is to examine the effect of certain technological parameters of alcoholic fermentation on the quality of plum wines produced. As part of this research, the application of various commercial pectolytic enzymes to the treatment of plum pomace was examined, as well as the frequency of pomace stirring and the influence of different quantities of plum pit additions to the pomace. The domestic plum cultivar 'Čačanska lepotica' was used as a raw material. The present study gave an insight into the efficiency and justification of the pectolytic enzyme application examined. The once-per-day method of pomace stirring proved to be optimal, whereas the presence of pits during fermentation led to a significant increase in the hydrocyanic acid and benzaldehyde contents of the plum wines analysed. However, the hydrocyanic acid and benzaldehyde contents obtained did not exceed the maximum content allowed.

Keywords

• plum
• alcoholic fermentation
• fruit wine
• pit
• pectolytic enzymes