Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines

Pardo, Francisco; Salinas, M. Rosario; Alonso, Gonzalo L.; Navarro, G.; Huerta, Mauricio

doi:10.1016/s0308-8146(99)00080-1

Cited by 60 publications

(50 citation statements)

References 4 publications

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“…The use of lysozyme had no influence on malolactic fermentation or in the content of the compounds studied, probably from the fact that the enzyme was added at the beginning of alcoholic fermentation instead of at the end of it. Some authors have observed some changes in the content of phenolic aldehydes and acids [21] or total polyphenols [29] by the use of commercial pectolitic enzymes. In this study any significant changes were observed in wines fermented in the presence of the commercial enzyme, except for caffeic acid that showed higher concentration values in these wines before malolactic fermentation.…”

Section: Resultsmentioning

confidence: 99%

Impact of malolactic fermentation on low molecular weight phenolic compounds

Cabrita

Torres

Palma

et al. 2008

Talanta

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A reversed phase liquid chromatography-DAD method is proposed for analysis of major non-flavonoid phenolic compounds in wines. The method employed a mixture of acetic acid, water and methanol as eluents and was used to evaluate the impact of malolactic fermentation in low molecular phenolic compounds.The wines analyzed underwent different treatments, like the addition of a pectolytic enzyme or lysozyme, and the way malolactic fermentation was carried out-spontaneously or with the inoculation of two different commercial lactic bacteria.The main result observed was the disappearance of hydroxycinnamoyltartaric acids and the increase of resultant free forms, regardless the way malolactic fermentation was carried out.

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Section: Resultsmentioning

confidence: 99%

Impact of malolactic fermentation on low molecular weight phenolic compounds

Cabrita

Torres

Palma

et al. 2008

Talanta

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“…Wine quality also can be affected through changes in clarity (60), while an effect on viscosity may influence mouth feel (240) and the perception of tastes and aromas (61,119,120,151,173). Enzymes capable of degrading polysaccharides therefore have the potential to improve juice yields (18,118,208,210) and wine processability through the removal of problem colloids, to increase wine quality via breakdown of grape cell walls to yield better extraction of color and aroma precursors (10,98,215,229,293), and to alter the perception of wine components (61,151). These complex macromolecules are hydrolyzed by a number of distinct enzymes, including pectinases (protopectinase, pectin methylesterase, polygalacturonase, and pectin and pectate lyase activities), cellulases (endoglucanase, exoglucanase, and cellobiase activities), and hemicellulases (␤-D-galactanase, ␤-D-mannase, and ␤-D-xylanase activities) (reviewed in reference 283).…”

Section: Polysaccharide-degrading Enzymesmentioning

confidence: 99%

Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

Matthews

Grimaldi

Walker

et al. 2004

Appl Environ Microbiol

158

101

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“…In this context, Pardo et al (1999) evaluated the effect of four commercial enzymatic formulations on anthocyanins and total polyphenol content, proving that all of them increase polyphenols and anthocyanins with respect to non-enzymatic control. A similar behavior was observed by Bautista-Ortín et al (2005), who reported improvement in chromatic and sensory characteristics of enzyme-treated wine in comparison to control wine.…”

Section: Introductionmentioning

confidence: 99%

Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes

Laroze

Soto

Zúñiga

2010

Electron Journ of Biotechnol

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The effect of enzymatic hydrolysis on phenolic antioxidant extraction was studied in raspberry solid wastes. This by-product possesses high content of crude fiber (60%) and low values of protein, oil and ash. Raspberry fiber composition suggests that biocatalysts with cellulase, hemicellulase and pectinase activities would be useful for carrying out an enzymatically assisted antioxidant extraction. Hydro-alcoholic extraction was done using different commercial enzymes. Total phenol content and antioxidant activity of enzyme-hydrolyzed residue extracts were measured and compared with those obtained without enzyme application.All biocatalysts evaluated increased soluble solids in comparison to the non-enzymatic control. Among them, Grindamyl and Maxoliva offered the best recovery of polyphenols. Enzymatic assisted extraction with an hydro-ethanolic mixture (75:25, v/v) during 18 hrs at 50°C increased phenolic content up to 35% and antioxidant capacity around 50%, 15% and 30% according to 2,2-diphenyl-1-picrylhydrazyl = 2,2-diphenyl-1-(2,4,6-trinitrophenyl) hydrazyl) (DPPH), 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) methods, respectively. Use of a higher enzyme concentration significantly improved extraction of phenolic antioxidants.

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Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines

Cited by 60 publications

References 4 publications

Impact of malolactic fermentation on low molecular weight phenolic compounds

Impact of malolactic fermentation on low molecular weight phenolic compounds

Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

Phenolic antioxidants extraction from raspberry wastes assisted by-enzymes

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