摘要：This study presented the effects of different pectinase maceration pre-treatments on the basic chemical properties, the content of 13 phenolic compounds, and their sensory evaluation of raspberry juice and wine made from Polka and Heritage cultivars. Thermo pectinase maceration significantly (P < 0.05) increased phenolic amounts, turbidity, and colour intensity in raspberry juice samples. But from juice to wine, the least reduction of phenolic amounts, turbidity, and colour intensity occurred in cold maceration (CM) treatments. In addition, the highest amount of phenolic compounds, the lowest turbidity, and the highest sensory scores were found in CM final wines from the Heritage cultivar. The study showed CM treatment was the most efficient pre-treatment maceration method for raspberry winemaking for its better phenolic maintenance and colour stability, and the Heritage cultivar was more suitable for winemaking than Polka for its higher phenolic content and lower turbidity.
