Wine Production

Colagrande, O.

doi:10.1002/0471250589.ebt221

Cited by 2 publications

(2 citation statements)

References 69 publications

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“…The TPI values found in the enzymatically macerated samples can be explained because high molecular weight polyphenols could be precipitated during the maceration process. The oxidisable polyphenols in the must can be polymerised and precipitated by chemical or enzymatic oxidation (Colagrande, 1999) by naturally occurring polyphenoloxidases from the musts. The increase of polyphenols and colour compounds in the resulting musts may be related principally to the dehydration levels of the grapes (Serratosa et al, 2008) and with time of maceration.…”

Section: Effect Of Enzymes On Must Parametersmentioning

confidence: 99%

Effect of Enzyme Addition in the Making of Pedro Ximenez Sweet Wines Using Dynamic Pre-fermentative Maceration

Espejo¹,

Armada²

2016

SAJEV

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This work evaluated the effect of two commercial pectolytic enzymes on some oenological parameters before and after enzymatic treatments with pre-fermentative dynamic maceration at room temperature for three hours. The study was conducted on an industrial scale using musts from sun-dried grapes of the Pedro Ximenez variety. Statistical analysis and sensory rating showed that the resulting wines varied significantly in total soluble solids (ºBrix) and in the final sensorial controls. On the other hand, the enzyme treatment had no effect on the content of total polyphenols (TPI) and other chemical characteristics of the obtained musts. A higher qualitative level was observed with regard to aroma and gustative quality compared to the control. The results also demonstrate that total juice yield improved after enzyme addition together with dynamic maceration.

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Section: Effect Of Enzymes On Must Parametersmentioning

confidence: 99%

Effect of Enzyme Addition in the Making of Pedro Ximenez Sweet Wines Using Dynamic Pre-fermentative Maceration

Espejo¹,

Armada²

2016

SAJEV

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“…The most interesting result from our procedure, which carefully avoided hydrolysis of esters present, was the detection of a number of partially esterified polycarboxylic acids which showed up as methyl ethyl ester in the diazomethane derivatized pool of acids. They correspond to the compounds 4 , 9 , 10 , 23, and 24 of Table and are intermediates to the diesters formed in the aging of alcoholic-aqueous matrixes ( , ).…”

Section: Resultsmentioning

confidence: 99%

Improved Method for the Analysis of Organic Acids and New Derivatization of Alcohols in Complex Natural Aqueous Matrixes: Application to Wine and Apple Vinegar

Giumanini

Verardo

Martina

et al. 2001

J. Agric. Food Chem.

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An improvement in the procedure for investigation of organic acids and a new derivatization method, amenable to gas chromatographic-mass spectrometric detection of alcohols, are presented. The latter is based on the formation of phenacetyl esters. The simultaneous application of the two methods also allows data to be obtained on some volatile neutrals present in complex natural aqueous fluids. Application to wine and cider vinegars allowed detection of a number of previously unreported components, among which are interesting partially esterified polycarboxylic esters.

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Wine Production

Cited by 2 publications

References 69 publications

Effect of Enzyme Addition in the Making of Pedro Ximenez Sweet Wines Using Dynamic Pre-fermentative Maceration

Effect of Enzyme Addition in the Making of Pedro Ximenez Sweet Wines Using Dynamic Pre-fermentative Maceration

Improved Method for the Analysis of Organic Acids and New Derivatization of Alcohols in Complex Natural Aqueous Matrixes: Application to Wine and Apple Vinegar

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