Organoleptic pectins

Following earlier studies about physico-chemical characterization of sunflower pectin (Alarc o-Silva, 1990 Leitao et al, 1995) and technological utilization in the manufacture of low-caloric gels (Alarcao-Silva et al, 1992), we intend with this contribution to study the behaviour of this pectin in the confection of grape juice jellies and the evaluation of their organoleptic characteristics. 

Methanol is always present in wine in very small quantities, between 30 and 35 mg/1. It has no organoleptic impact. Methanol is not formed by alcoholic fermentation, but results exclusively from enzymic hydrolysis of the methoxyl groups of the pectins during fermentation ... 

The value of pectolytic enzymes in aiding filtration was demonstrated by Geiss (1939) and Procopio (1949). Paronetto (1948) reported 50 to 100 g. per hi. of a pectin-splitting enzyme (Biozim) reduced the pectin-gum content of two wines from 0.640 g. per liter to 0.580 and 0.504, respectively. The organoleptic data were conflicting. 

Other studies have focused on acidified milk drinks, using pectin as a stabilizer. Pectin shows a surface effect on casein micelles, which prevents aggregation of the micelles during the acidification process and help to improve the organoleptics and maintain product texture [4, 33]. in this work, it was shown that the protein-pectin interaction can be clearly used for applicable and technological purposes. 

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