Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

Enzymatic processing of pigmented and non pigmented rice bran on changes in oryzanol, polyphenols and antioxidant activity

“…Enzymatic treatment is known to have a mild effect on the tannin content of rice bran that is having high tannin content. Ducassea et al (2010)reported similar results in a study conducted on grape cell wall tannins. They established that the increase in tannins may be due to easier extraction of higher molecular weight tannins as a result of the increased degradation of grape cell walls induced by enzyme addition.…”

Determination of Must and Wine Polysaccharides by Gas Chromatography-Mass Spectrometry (GC-MS) and Size-Exclusion Chromatography (SEC)

“…In this sense, a method has been recently proposed in order to isolate any complex carbohydrate present in musts, juices, or wines. Firstly, the contaminant molecules are removed by a separation mechanism mainly based on hydrogen bonds, and then the polysaccharides are fractionated according to their molecular sizes (Ducasse et al 2010a). Wines are first partially depigmented onto a column of NN polyamide SC6 previously equilibrated with NaCl 1 M. Neutral and acidic polysaccharides and oligosaccharides are eluted with 2 bed volumes of 1 M NaCl, while polyphenolic materials are retained in the column.…”

“…Polysaccharides can be then separated in different fractions according to their molecular weight by high-resolution sizeexclusion chromatography on a Superdex 75-HR column (1.3 Â 30 cm) or a Superdex-30 HR column (1.6 Â 60 cm) equilibrated at 1 mL min À1 with 30 mM ammonium formiate pH 5.6. The elution of polysaccharides is followed by refractive index detector, and the different polysaccharide fractions (Ayestarán et al 2004; or oligosaccharide fractions (Ducasse et al 2010a) are collected according to their elution times (Fig. 8).…”

“…The amount of polysaccharides released in red wines depends on the winemaking process, and low temperature techniques during the winemaking (cold prefermentative maceration, dry ice addition, grape skin freezing) have been applied in order to degrade the cell walls and achieve greater extraction of polysaccharides (Apolinar-Valiente et al 2013. The efficiency of using commercial pectinases to increase the extraction of wine polysaccharides and oligosaccharides has also been studied (Ayestarán et al 2004;Doco et al 2007;Ducasse et al 2010aDucasse et al , 2011ApolinarValiente et al 2013). The effect of adding commercial mannoproteins or other yeast extracts and autolysates in the winemaking has also been studied in literature (Comuzzo et al 2006;Guadalupe and Ayestarán 2008;Pozo-Bayón et al 2009;Guadalupe et al 2010;Del Barrio-Galán et al 2011).…”

Enzymes and wine: The enhanced quality and yield

“…Used predominantly on red varieties, pectinase functions by breaking down the cell walls of red grape skins, thereby extracting anthocyanins (the color components in red grapes) and tannin [2]. This then helps to improve the overall color intensity, as well as the color stability of a wine by allowing the anthocyanins to bind with the tannin, as well as its structure and improved phenolic extraction of red wines [3][4][5]. An additional benefit of pectinase treatment is that particles settle more quickly.…”