Changes in the degree of pectin demethylation during fermentation of fruit musts

✍ Scribed by Tuszyński, T.

• Book ID: 102212002
• Publisher: John Wiley and Sons
• Year: 1989
• Tongue: English
• Weight: 398 KB
• Volume: 33
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19890330218

✦ Synopsis

Changes in the degree of pectin demethylation during fermentation of fruit musts T. TIJSZY~SKI

Musts from apples, plums, black and red currants, pears, cherries and strawberries were subjected to fermentation. In the 84th h of fermentation a definite amount of exogenous pectin was added to some samples. Based on the determined content of methanol (MeOH) and its total presence, measured after alkaline hydrolysis, the degree of pectin demethylation (DDM) was calculated. Great variations of DDM as well as initial and total content of MeOH in particular musts were found. The highest DDM was found in a cherry must (83.4%) and red currant (72.4%). The remaining musts were demetylated in the range from 20 to 65%, except depectinized samples (72-98%). All the musts of 1986 displayed higher contents of total MeOH and lower degrees of final demethylations than those of 1984. It has been shown that endogenous pectin contained in musts is not fully demethylated, in spite of the fact that the solution is capable of further demethylation of exogenous pectin.