Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity

Abstract

The aim of this study was to evaluate the impact of the macerating enzyme addition (Sihazym Extro and Vinozym Vintage) on the extraction of phenolics, colour components, and antioxidants in Babica wine. Spectrophotometry was used for determination of total phenolics, anthocyanins, and wine colour parameters (intensity, hue, and chromatic structure); the individual phenolics were detected using HPLC; while reducing and free radical scavenging activities of the samples were analysed using the FRAP and DPPH assays. The results indicate a more favourable effect of the Sihazym Extro on the extraction of phenolics, while both enzymes improved the extraction of anthocyanins during the maceration. The most abundant phenolic compounds were malvidin derivatives whose concentration continuously increased during the vinifi cation and reached 82% of all anthocyanin derivatives in the control wine and 81% in both enzyme-treated wines. As expected, the antioxidant activity of the samples followed the trend of phenolics content growth and increased during the vinifi cation, resulting in the higher activity of the enzyme-treated wines.

Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity

“…Polyphenols and total flavonoids are the main antioxidant components in kiwi wine, which could reflect the antioxidant capacity of fruit wines ( Ivana Generalić Mekinić, Živko Skračić, Kokeza, et al, 2020 ). V C ranged from 106.13 mg/100 g to 146.05 mg/100 g in kiwi wine samples, Hongyang wine had the highest V C content, this was consistent with that in raw materials ( Table 2 ).…”