Effect of Enzymes During Vinification on Color and Sensory Properties of Port Wines

Bellworthy, S. J.; Reader, H. P.; Watkins, S. J.

doi:10.5344/ajev.1999.50.3.271

Cited by 35 publications

(5 citation statements)

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“…In accordance with the data reported by Bakker et al [66], pectinases supplementation can generate a significant increase in the intensity of positive sensory descriptors, compared to the control sample. McKinnon [47] highlighted a positive correlation between exotic fruits aroma and floral odor and leucine concentrations, this affirmation being confirmed in the analyzed samples in previous works [65].…”

Section: Discussionsupporting

confidence: 92%

Influence Evaluation of Enzyme Treatments on Aroma Profile of White Wines

et al. 2022

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Improving aroma profile represents one of the principal goals in winemaking. This paper focuses to evaluate the influence of enzymes applied before alcoholic fermentation of Fetească regală and Sauvignon blanc wines, even if most studies analyze their use in different winemaking stages. Fetească regală wines are described by higher proportions (1.07–4.28%) of ethyl octanoate (exotic fruits), 3-methylbutyl acetate (pear, banana), hexanoic acid (creamy, phenolic, exotic fruits), propan-2-yl acetate (ripe fruits, banana), and ethyl decanoate (floral, fruity, woody), while Sauvignon blanc wines are distinguished by significant proportions (2.77–42.15%) of 3-methylbutan-1-ol (exotic fruits), acetic acid (vegetal, sour), 1-phenylethanol (floral, honey), and diethyl butanedioate (fruity, floral). Variables as 3-methylbutyl acetate-ethyl decanoate, ethyl decanoate-hexanoic acid (r > 0.8) showed proportional levels in Fetească regală wines. In Sauvignon blanc samples, positive correlations were observed for 2-ethyl hydroxypropanoate-diethyl butanedioate or 2,3-butanediol-ethyl 4-hydroxybutanoate (r > 0.7). Data confirmed a significant influence of enzymes on wine’s aroma profile (p < 0.05). The higher proportions of the most volatile compounds were obtained in samples treated with pectinases, for both varieties. In correlation with the sensory analysis, these variants showed the lowest intensity for negative descriptors such as phenolic sensation, the mineral or bitter taste, demonstrating that pectinases can give more acceptable results regarding the sensory perception compared to β-glycosidases.

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Section: Discussionsupporting

confidence: 92%

Influence Evaluation of Enzyme Treatments on Aroma Profile of White Wines

et al. 2022

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“…In accordance with sensory evaluation, Bakker et al [40] also reported a significant increase in the intensity of positive sensory descriptors in samples treated with pectinases compared to the control sample. McKinnon [4] reported a positive correlation between fruity (especially exotic fruits) and floral notes and leucine levels.…”

Section: The Impact Of Enzymes On Wines Sensory Perceptionmentioning

confidence: 60%

Increasing Amino Acids Content of White Wines with Enzymes Treatments

et al. 2022

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Wine’s chemical structure is affected by many biochemical transformations during the winemaking process, which are catalysed by specific enzymes. These compounds participate in the formation of amino acids, which also have fundamental functions in the sensory quality of wine. Therefore, this research focuses on monitoring the effect of enzymes on amino acid concentration during the fermentation of Fetească regală and Sauvignon blanc wines. A total of 22 amino acids were quantified using an ultra-high liquid chromatography system coupled with mass spectrometry detection. Data indicated a major impact of the analysed variables (enzyme type and grape variety) on wine’s characteristics. Considerable amounts of some essential amino acids, such as histidine, isoleucine, phenylalanine, and tryptophan, were found in samples treated with pectinases preparations. The administration of pectinases was more effective in the Fetească regală wines in the applied work conditions, although the β-glycosides generated the highest values for most amino acids in the Sauvignon blanc. Pectinases can provide more acceptable sensory characteristics of wine compared to β-glycosides in the applied work conditions (when they are applied in the pre-fermentation stage), while these samples generally showed the lowest intensity for some negative descriptors, such as phenolic, mineral or a bitter taste.

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“…The results of perceived hue revealed a lower variance within the varieties compared to perceived lightness, suggesting that perceived hue is higher in discriminative power. There is currently no standard approach to describe wine color, and studies used sometimes one, , two, , or even more scales for different aspects of color. Results here indicate that more than one color scale should be used to fully describe the color of red wines by means of sensory evaluation.…”

Section: Resultsmentioning

confidence: 99%

“…On the other hand, CIE color spaces should represent any aspect of perceived color, but it is uncertain whether it is able to do so in wine, given the experimental conditions, in which the CIE color spaces designed are completely different from those used during the sensory evaluation of wine color. During the development of the CIE color spaces, panelists were asked to match a given hue via additive color mixing of the three primary colors red, green, and blue, − whereas linear line scales are used in sensory to describe color. − It has yet to be determined which of the two methods, CIE or Glories, more closely aligns with human perception of wine color. It was also not yet investigated which of the parameters do align with the perceived color.…”

Section: Introductionmentioning

confidence: 99%

New Insights into Wine Color Analysis: A Comparison of Analytical Methods to Sensory Perception for Red and White Varietal Wines

Hensel

Scheiermann

Fahrer

et al. 2023

J. Agric. Food Chem.

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The Glories method and CIE L*a*b* color space are poorly correlated in the light red high-saturation color area. Non-uniformities in the CIE L*a*b* color space have led to the CIEDE2000 formula, while the Euclidean color distance is still used in wine research. In this study, 112 white and red wines were examined to compare the Glories method, CIE L*a*b, and human perception using monovarietal wines from different grape varieties. The objective of this study was to investigate which of the two methods and which parameter of each method better aligned with human perception. The visual color threshold was re-evaluated with the CIEDE2000 formula and triangle testing. CIE L*a*b* more closely matched the human perception, elevating the use of CIE L*a*b* over the use of the Glories method. Visual color thresholds were better expressed with CIEDE2000 but still varied depending upon the color area in the CIE L*a*b* color space.

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Effect of Enzymes During Vinification on Color and Sensory Properties of Port Wines

Cited by 35 publications

References 0 publications

Influence Evaluation of Enzyme Treatments on Aroma Profile of White Wines

Influence Evaluation of Enzyme Treatments on Aroma Profile of White Wines

Increasing Amino Acids Content of White Wines with Enzymes Treatments

New Insights into Wine Color Analysis: A Comparison of Analytical Methods to Sensory Perception for Red and White Varietal Wines

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