The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine

Borazan, Alev Akpınar; Bozan, Berrin

doi:10.1016/j.foodchem.2012.10.099

Cited by 23 publications

(23 citation statements)

References 30 publications

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“…By contrast, wines made with premature grapes and pectolytic enzymes had the lowest content of T‐HA. Similar results were also obtained in other studies . There are not previous studies in the literature describing the effect of carbonic maceration on the hydroxycinnamic acids in red wines.…”

Section: Resultssupporting

confidence: 91%

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Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines

et al. 2020

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BACKGROUND Red sparkling wines are and innovative product for the oenology market, and oenologists are looking for technologies to improve their winemaking. The present study aimed to use both carbonic maceration and pectolytic enzymes applied to premature grapes during the winemaking of red sparkling wines. Both could modify the release of polyphenols, as well as improve the foaming, aroma and sensory properties of the wines. RESULTS Red sparkling wines made with mature grapes showed the highest content of polyphenols, ethyl esters, alcohol acetates, total volatile acids and foam stability time. They were characterised by a high foam collar and foam area, full‐body, astringency, persistence, and olfactory intensity, and were the best evaluated with respect to global perception in the sensory analysis. Treatment with pectolytic enzymes was not effective with unripe grapes. These wines showed a high content of total ethyl esters and the highest content of lactones, producing wines with high olfactory intensity and fruity aromas. Red sparkling wines made by carbonic maceration showed the lowest content of total polyphenols, anthocyanins and proanthocyanidins, as well as high contents of C6 alcohols and total ethyl esters, and were characterised by vegetal aroma notes. Both treatments produced red sparkling wines with good foam characteristics. CONCLUSION Winemaking of red sparkling wines with premature grapes and pectinolytic enzymes or carbonic maceration did not achieve an improvement with respect to their chemical and sensory qualities. The use of mature grapes and traditional winemaking is the best option for elaborating red quality sparkling wines. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 91%

“…Nevertheless, the effect of pectolytic enzymes in wine remains unclear. Some studies have reported an increase of anthocyanins compounds or an improvement of colour, whereas others have shown a decrease or an unclear effect …”

Section: Introductionmentioning

confidence: 99%

Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines

et al. 2020

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“…At the end of fermentation (BO), the wine reached a polyphenolic and anthocyanin concentration (3.36 g/L GAE and 443.4 mg/L CG3, respectively) comparable to those determined on average for different Vitis vinifera L. cultivar red wines at the same stage [46,47,55]. As far as Croatina Torchiato wine samples are concerned, the TPC and TMA values registered for the first sample, obtained from pressing, were much higher than those of other samples ( p < 0.05), reaching an average concentration of 4.1 g/L GAE and 659.6 mg/L CGE, respectively.…”

Section: Resultsmentioning

confidence: 59%

Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials

et al. 2016

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Biomaterials releasing bactericides have currently become tools for thwarting medical device-associated infections. The ideal anti-infective biomaterial must counteract infection while safeguarding eukaryotic cell integrity. Red wine is a widely consumed beverage to which many biological properties are ascribed, including protective effects against oral infections and related bone (osteoarthritis, osteomyelitis, periprosthetic joint infections) and cardiovascular diseases. In this study, fifteen red wine samples derived from grapes native to the Oltrepò Pavese region (Italy), obtained from the winemaking processes of “Bonarda dell’Oltrepò Pavese” red wine, were analyzed alongside three samples obtained from marc pressing. Total polyphenol and monomeric anthocyanin contents were determined and metabolite profiling was conducted by means of a chromatographic analysis. Antibacterial activity of wine samples was evaluated against Streptococcus mutans, responsible for dental caries, Streptococcus salivarius, and Streptococcus pyogenes, two oral bacterial pathogens. Results highlighted the winemaking stages in which samples exhibit the highest content of polyphenols and the greatest antibacterial activity. Considering the global need for new weapons against bacterial infections and alternatives to conventional antibiotics, as well as the favorable bioactivities of polyphenols, results point to red wine as a source of antibacterial substances for developing new anti-infective biomaterials and coatings for biomedical devices.

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“…Control sample showed a slower beginning (Figure 1a), but during fermentation the concentration of gallic acid increased to 179 mg/l. According to Borazan and Bozan (2013) this increase of gallic acid can be caused by hydrolysis of gallotannins at defined pH.…”

Section: Resultsmentioning

confidence: 99%

Influence of thermal treatment on polyphenol extraction of wine cv. André

Ševcech¹,

Vicenová²,

Furdíková³

et al. 2015

Czech J. Food Sci.

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AbstractŠevcech J., Vicenová Ľ., Furdíková K., Malík F. (2015): Influence of thermal treatment on polyphenol extraction of wine cv. André. Czech J. Food Sci., 33: 91-96.The extraction of polyphenols and colour parameter development of the grape variety André processed by thermal maceration techniques were examited. Comparing four different thermal maceration processes we have found out that the cold soak combined with classical maceration had the most significant effect on the extraction of total polyphenols and anthocyanins. Concentration of total phenols was more than 27% higher than in a thermovinificated sample. These techniques have also offered wines with the highest colour intensity. There was no considerable influence of maceration on the main products of ethanol fermentation but an effect on the concentration of total acids in wine was observed. In all cases fermentation caused a decrease of total phenols in André wines.

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The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine

Cited by 23 publications

References 30 publications

Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines

Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines

Effect of Winemaking on the Composition of Red Wine as a Source of Polyphenols for Anti-Infective Biomaterials

Influence of thermal treatment on polyphenol extraction of wine cv. André

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