The effects of enzymatic pre-treatment and type of yeast on chemical properties of white wine

Samoticha, Justyna; Chmielewska, Joanna; Politowicz, Joanna; Szumny, Antoni

doi:10.1016/j.lwt.2017.01.063

Cited by 26 publications

(20 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The initial amount of yeast in five mulberry wines were twice as high as that of Wang, Xie, et al (), to a certain extent, yeast cell walls may adsorb anthocyanins (Morata, Gomez‐Cordoves, Colomo, & Suarez, ). Whereas, the white wine fermented with Challenge Aroma White ( Saccharomyces cerevisiae ) was richer in polyphenols than that prepared with Saccharomyces bayanus (Samoticha, Wojdyło, Chmielewska, Politowicz, & Szumny, ). The TP content (145.42–197.65 mg GAE/100 mL) in five mulberry wines were higher than rosé wine (an average of 914 mg GAE/L) (Li, Wang, Li, Li, & Wang, ) and gingko wine (456 mg GAE/L) (Wang, Xie, et al, ), although they were still less than those of red wines (an average of 2,068 mg GAE/L) (Li et al, ) and four mulberry varieties (3034.67–4681.33 mg GAE/L) (Wang, Xie, et al, ).…”

Section: Resultsmentioning

confidence: 99%

Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines

Liu

Fan

et al. 2017

J Food Biochem

View full text Add to dashboard Cite

In this study, the effects of yeast strains on anthocyanin, color, and antioxidant activity of mulberry wines were investigated. Principal component analysis (PCA) were used to evaluate differences among the five mulberry wines. Results showed that yeast strains have a significant effect on anthocyanin, color, and antioxidant activity of mulberry wines. The total phenol content in mulberry wines were 145.42–197.65 mg gallic acid equivalents/100 mL. Cyanidin‐3‐O‐glucoside (C3G) and cyanidin‐3‐O‐rutinoside (C3R) were two major anthocyanins in mulberry wine. The C3G contents ranged from 3.56 to 7.69 mg/100 mL, while C3R ranged from 4.28 to 8.38 mg/100 mL. Total phenol content, total flavonoids content and antioxidant activity in mulberry wine fermented by yeast SY were significantly higher (p < .05) than the other wines. Two principal components accounted for 88.31% of total variance. Results of PCA indicated that these five mulberry wines could differentiated by anthocyanin, color, and antioxidant activity. Practical applications This study was undertaken, in order to further examine the effects of different yeast strains on the anthocyanin, color, and antioxidant activity of mulberry wines. An appropriate yeast strain may help reducing anthocyanin degradation in mulberry wine during fermentation, avoiding a dramatic impact on its color and protecting the beneficial effects of these biologically active compounds on human health. Finally, mulberry wines will provide a new perspective for winemakers and will become alternative functional food for health‐conscious consumers in the future.

show abstract

Section: Resultsmentioning

confidence: 99%

Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines

Liu

Fan

et al. 2017

J Food Biochem

View full text Add to dashboard Cite

show abstract

“…The total dry extract shows values between 19 and 19.6 g/L. The content of non-reducing extract of most Romanian wines varies between 13 and 35 g/L, according to grape variety, health conditions, applied technology and wine treatments [10]. The analysed samples registered values of non-reducing dry extract between 17.6 and 17.9 g/L.…”

Section: Effects Of Enzymatic Pre-treatment On Basic Parameters Of Rementioning

confidence: 96%

Influence of enzymatic treatments on white wine composition

et al. 2019

View full text Add to dashboard Cite

Most biochemical reactions involved in the wine-making process are catalyzed by enzymes. The use of enzymes of exogenous origin in wine production is due to the numerous technological and economical advantages demonstrated over time in the winemaking process. Understanding the important role played by enzymes in wine making technology contributes to the development of optimization strategies for the production process to improve the final quality of the wine. In order to accomplish this study, the influence of five oenological preparations with pectolytic and β-glucosidases enzymes types on the volatile compounds of white wines obtained from Fetească regală variety was analyzed by monitoring their evolution during the alcoholic fermentation to the final product. Wine samples have been physically and chemically analysed (pH, acidity, alcoholic strength, density, malic acid, lactic acid, sugar content, SO2, total dry extract and non-reducing extract) according to OIV Standards. Separation and identification of flavor compounds was performed using an Agilent 7890 gas chromatograph coupled to a 5975 C inert XL EI/CI MSD spectrophotometer. The organoleptic evaluation of wines was made according to a wide range of sensory descriptors. An important evolution of volatile compounds during fermentation was observed, depending on the type of enzyme administered, compared to the control sample. Enzymatic treatments did not significantly affect the physico-chemical composition of the wines obtained. The chromatic parameters of the wine samples varied according to the type of enzyme applied. The results of the study showed a significant influence of the enzymes on the organoleptic characteristics of the wines. Therefore, the aromatic quality of a wine is directly proportional to the chemical composition of the grapes and to the technology.

show abstract

Section: Introductionmentioning

confidence: 99%

“…In addition, molecules that have a positive impact on human health are synthesized through the fermentation of the must. (Samoticha, Wojdyło, Chmielewska, Politowicz, & Szumny 2017;Soyollkham et al, 2011. ) Traditionally, must fermentation was performed by cultivating the natural yeasts present in grapes skin, and the biotransformations occurred by means of the enzymes produced by such yeasts (Pretorius, 2000).…”

Section: Introductionmentioning

confidence: 99%

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Ottone

Romero

Aburto

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.

show abstract

The effects of enzymatic pre-treatment and type of yeast on chemical properties of white wine

Cited by 26 publications

References 29 publications

Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines

Effects of yeast strain on anthocyanin, color, and antioxidant activity of mulberry wines

Influence of enzymatic treatments on white wine composition

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Contact Info

Product

Resources

About