Increasing Amino Acids Content of White Wines with Enzymes Treatments

Abstract

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.

Influence Evaluation of Enzyme Treatments on Aroma Profile of White Wines

“…The supplementation with pectinases was effective in increasing positive sensory descriptors in Fetească regală wines, although the β-glycosidases had more influence on Sauvignon blanc wines. In accordance to the team's previous work [65], the intense honey aroma was correlated with considerable leucine and phenylalanine, while samples with high fruity notes showed important amounts of valine, leucine, and isoleucine. The higher intensity of the sweet taste in V1-Fetească regală and V3-Sauvignon blanc was related to their glutamic acid and glycine proportions.…”

“…This compound can be produced by Saccharomyces cerevisiae during the fermentation process from the hydrolysis of the compound acetyl-coenzyme A, following the oxidative decarboxylation of pyruvic acid and under the action of pyruvate dehydrogenase or by oxidation of acetaldehyde. McKinnon [47] also reported an increase in acetic acid concentration in samples with high proline content; this phenomenon being confirmed in our previous works [65].…”

“…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]. The supplementation with pectinases was effective in increasing positive sensory descriptors in Fetească regală wines, although the β-glycosidases had more influence on Sauvignon blanc wines.…”

Influence of Different Types, Utilization Times, and Volumes of Aging Barrels on the Metabolite Profile of Red Wine Revealed by 1H-NMR Metabolomics Approach

“…These two higher alcohols are derived from yeast amino acid catabolism via the Ehrlich pathway and are known to be associated with the vegetal, honey, floral and rose-like aroma notes in wines [ 41 ]. The presence of histidine in wines is connected with nucleotide biosynthesis and catabolism of glutamine and glutamate [ 42 ]. Histamine can be converted to histaminol via the Ehrlich pathway by several yeast strains which is now considered as an alternative strategy to reduce the formation of histamine, a biogenic amine that is toxic for humans, in wines [ 43 ].…”

Changes in Physiological Indices, Amino Acids, and Volatile Compounds in Vitis vinifera L. cv. Pinot Noir under UV-B Radiation and Water Deficit Conditions

“…The high concentrations of Pro, threonine (Thr), glycine (Gly), serine (Ser), alanine (Ala), and methionine (Met) in wines are involved in its sweet taste, whereas arginine, lysine (Lys), histidine (His), phenylalanine (Phe), and valine (Val) have a relatively bitter taste. Glutamine (Gln), glutamate (Glu), asparagine (Asn), and Asp have an umami taste [7][8][9].…”