Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity
Ivana Generalić Mekinić 1  
,   Živko Skračić 2  
,   Ana Kokeza 1  
,   Barbara Soldo 3  
,   Ivica Ljubenkov 3  
,   Mara Banović 4  
,   Vida Šimat 5  
,   Danijela Skroza 1  
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Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
Secondary School "Braća Radić", Put poljoprivrednika bb, HR-21217 Kaštel Štafilić, Croatia
Department of Chemistry, Faculty of Science, University of Split, R. Boškovića 33, HR-21000 Split, Croatia
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
University Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, Croatia
Ivana Generalić Mekinić   

Department of Food Technology and Biotechnology,, Faculty of Chemistry and Technology, University of Split, Split, Croatia
Submission date: 2019-07-12
Final revision date: 2019-12-02
Acceptance date: 2019-12-18
Online publication date: 2020-01-30
Publication date: 2020-03-03
Pol. J. Food Nutr. Sci. 2020;70(2):113–123
The aim of this study was to evaluate the impact of the macerating enzyme addition (Sihazym Extro and Vinozym Vintage) on the extraction of phenolics, colour components, and antioxidants in Babica wine. Spectrophotometry was used for determination of total phenolics, anthocyanins, and wine colour parameters (intensity, hue, and chromatic structure); the individual phenolics were detected using HPLC; while reducing and free radical scavenging activities of the samples were analysed using the FRAP and DPPH assays. The results indicate a more favourable effect of the Sihazym Extro on the extraction of phenolics, while both enzymes improved the extraction of anthocyanins during the maceration. The most abundant phenolic compounds were malvidin derivatives whose concentration continuously increased during the vinification and reached 82% of all anthocyanin derivatives in the control wine and 81% in both enzyme-treated wines. As expected, the antioxidant activity of the samples followed the trend of phenolics content growth and increased during the vinification, resulting in the higher activity of the enzyme-treated wines.
This work has been partially supported by Croatian Science Foundation under the project IP-2013-11-8652.
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