Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content

Abstract

Anthocyanins in wine principally depend on grape skin extractable anthocyanin content, that is, the amount of anthocyanins present in grape skin that are released to wine during the maceration stage. This amount of extractable anthocyanins is closely linked to the cell wall degradation of skin cells. Indeed, among other methodologies, the maceration in presence of different enzymes can be used to increase cell wall degradation, and therefore, the amount of anthocyanins extracted from grape skins to wine. Vitis vinifera L. cv. Tempranillo and Syrah red grapes have been identified as samples with low anthocyanin extraction potential by near infrared hyperspectral imaging. Grape skins have been macerated in the presence of cellulase, glucosidase, and pectinase. Then, color of the supernatants and phenolic compounds extracted from grape skins (total phenols, total flavanols, and total and individual anthocyanins) has been determined. Cellulase and glucosidase have shown a positive effect in the extraction of phenolic compounds from these grapes. Macerations carried out in the presence of cellulase have produced supernatants with a more intense color (lower lightness and higher chroma values), and a higher extraction of flavanols and anthocyanins than the respective control essays. However, pectinase treatments have produced the opposite effect, which could be partially explained by an eventual interaction between the cell wall polysaccharides liberated by pectinase and the phenolic compounds extracted. Synergy effects do not appear between cellulase and glucosidase. Moreover, the negative effect of the addition of pectinase might be due to the interactions between the cell wall material liberated by pectinase and the phenolic compounds extracted. Practical Application:In the present study, grape samples with a low anthocyanin extraction potential have been identified, and these samples have been macerated in the presence of different enzymes. The applied enzymes were three of the most common enzymes that are applied in the wine industry. Individual enzymes and mixtures have been applied to Syrah and Tempranillo grape skin samples and the results have been compared to control macerations. Knowledge in this topic will help the production of quality wines.

Yeast Starter Culture Identification to Produce of Red Wines with Enhanced Antioxidant Content

“…The top-performing strains, demonstrating a lower capacity to adsorb polyphenols, were selected and characterized throughout the various phases of the study. It is known from the literature that yeast's enzymes (pectinase and glycosidases) may affect polyphenolic extraction, modifying the chemical structure of glycosylated phenolic molecules [38]. Moreover, polyphenols interact with yeast by binding to cell wall mannoprotein [9].…”

Anthocyanins: Traditional Uses, Structural and Functional Variations, Approaches to Increase Yields and Products’ Quality, Hepatoprotection, Liver Longevity, and Commercial Products

“…The use of ultrasonic energy for intensification and yields improvement of the anthocyanins' extraction were described by Ravanfar et al [113]. Anthocyanins extraction based on enzymatic maceration from the grape skin is also described as an environment-friendly technique [114]. In another report, effects of co-pigmentation on stability and extraction of anthocyanins has been described which suggested the use of certain organic acids to provide the stability of the anthocyanins-co-pigmented with organic acids, to be stable for about 2 months at 10 • C storage [115].…”

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“…Zhang et al (2020) [36] showed that enzymatic extraction provided a more desirable profile of phenolic compounds with greater antioxidant activity, compared to other methods. According to Nogale-Bueno et al (2020) [37] it is possible to obtain extracts with enzymatic extraction up to 120% more phenolic than those obtained by conventional methods, which shows that the application of this technology to products with a high phenolic content, such as Amazonian herbs, can be very interesting.…”