Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

被引：120

作者：

Ducasse, Marie-Agnes ^{[1
,2
,3
]}

Canal-Llauberes, Rose-Marie ^{[2
]}

de Lumley, Marie ^{[3
]}

Williams, Pascale ^{[1
]}

Souquet, Jean-Marc ^{[1
]}

Fulcrand, Helene ^{[1
]}

Doco, Thierry ^{[1
]}

Cheynier, Veronique ^{[1
]}

机构：

[1] INRA, Joint Res Unit Sci Oenol 1083, F-34060 Montpellier, France

[2] NOVOZYMES France, F-33074 Bordeaux, France

[3] Laffort Oenol, F-33100 Bordeaux, France

来源：

FOOD CHEMISTRY | 2010年 / 118卷 / 02期

关键词：

Wine; Enzymes; Polyphenols; Tannins; Anthocyanins; Colour; Pectic polysaccharides; RG-II; MODEL SOLUTIONS; STRUCTURAL-CHARACTERIZATION; RHAMNOGALACTURONAN-II; PHENOLIC EXTRACTION; EXPERIMENTAL-DESIGN; PECTOLYTIC ENZYMES; COLOR EXTRACTION; FLASH RELEASE; GRAPE SKINS; CELL-WALLS;

D O I：

10.1016/j.foodchem.2009.04.130

中图分类号：

O69 [应用化学];

学科分类号：

070301 [无机化学];

摘要：

Effect of macerating enzymes on the polyphenol and polysaccharide composition of Merlot wines after 20 months of ageing was studied over three vintages (2004, 2005, 2006). Pectinase rich enzyme preparations, by degrading grape berry cell walls, led to a modification of the molecular weight distribution of polysaccharides released into the wines. Enzyme-treated wines contained more Rhamnogalacturonan II (RG-II) and less polysaccharides rich in arabinose and galactose (PRAGs) over the three vintages. The enzyme treatment also modified wine polyphenol composition. An increase of colour intensity, of derived pigments resistant to sulphite bleaching and of proanthocyanidins (condensed tannins) was observed, modulated by vintage effect. Principal Component Analysis of all the data indicated both vintage and enzyme effects. Beside the vintage effect separating the wine samples, the impact of enzyme treatment on wines was established for each year. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：369 / 376

页数：8

共 44 条

[1]

ALBERSHEIM PETER, 1967, CARBOHYD RES, V5, P340, DOI 10.1016/S0008-6215(00)80510-8

[2]

Effect of oxygenation on polyphenol changes occurring in the course of wine-making [J].

Atanasova, V ;

Fulcrand, H ;

Cheynier, W ;

Moutounet, M .

ANALYTICA CHIMICA ACTA, 2002, 458 (01) :15-27

[3]

Quantification of major grape polysaccharides (Tempranillo v.) released by maceration enzymes during the fermentation process [J].

Ayestarán, B ;

Guadalupe, Z ;

León, D .

ANALYTICA CHIMICA ACTA, 2004, 513 (01) :29-39

[4]

Bakker J, 1999, AM J ENOL VITICULT, V50, P271

[5]

Improving colour extraction and stability in red wines:: the use of maceration enzymes and enological tannins [J].

Bautista-Ortín, AB ;

Martínez-Cutillas, A ;

Ros-García, JM ;

López-Roca, JM ;

Gómez-Plaza, E .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2005, 40 (08) :867-878

[6]

CANALLLAUBERES RM, 1993, WINE MICROBIOLOGY BI, V886, P477

[7]

Cheynier V, 2006, AM J ENOL VITICULT, V57, P298

[8]

ISOLATION AND CHARACTERIZATION OF A RHAMNOGALACTURONAN-II FROM RED WINE [J].

DOCO, T ;

BRILLOUET, JM .

CARBOHYDRATE RESEARCH, 1993, 243 (02) :333-343

[9]

Doco T, 1999, AM J ENOL VITICULT, V50, P25

[10]

Effect of flash release and pectinolytic enzyme treatments on wine polysaccharide composition [J].

Doco, Thierry ;

Williams, Pascale ;

Cheynier, Veronique .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2007, 55 (16) :6643-6649

← 1 2 3 4 5 →