Search for Author, Title, Keyword
ORIGINAL ARTICLE
Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity
 
More details
Hide details
1
Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, Croatia
 
2
Secondary School "Braća Radić", Put poljoprivrednika bb, HR-21217 Kaštel Štafilić, Croatia
 
3
Department of Chemistry, Faculty of Science, University of Split, R. Boškovića 33, HR-21000 Split, Croatia
 
4
Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
 
5
University Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 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
 
 
Corresponding author
Ivana Generalić Mekinić   

Department of Food Technology and Biotechnology,, Faculty of Chemistry and Technology, University of Split, Split, Croatia
 
 
Pol. J. Food Nutr. Sci. 2020;70(2):113-123
 
KEYWORDS
TOPICS
ABSTRACT
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.
FUNDING
This work has been partially supported by Croatian Science Foundation under the project IP-2013-11-8652.
 
REFERENCES (34)
1.
Alpeza, I., Kovačević Ganić, K., Vanzo, A., Herjavec, S. (2017). Improved chromatic and sensory characteristics of Plavac mali wines – efficiency of maceration enzymes. Czech Journal of Food Sciences, 35(3), 236–245.
 
2.
Amerine, M.A., Ough, C.S. (1980). Methods for Analysis of Musts and Wines. 2nd ed. New York: John Wiley & Sons, pp. 181–200.
 
3.
Bautista-Ortín, A.B., Fernández-Fernández, J.I., López-Roca, J.M., Gómez-Plaza, E. (2007). The effects of enological practices in anthocyanins, phenolic compounds and wine colour and their dependence on grape characteristics. Journal of Food Composition and Analysis, 20(7), 546–552.
 
4.
Bautista-Ortín, A.B., Martínez-Cutillas, A., Ros-García, J., López-Roca J.M., Gómez-Plaza, E. (2005). Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins. International Journal of Food Science and Technology, 40(8), 867–878.
 
5.
Benzie, I.F.F., Strain, J.J. (1996). The ferric reducing ability of plasma (FRAP) as measurement of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239(1), 70–76.
 
6.
Bichescu, C., Bahrim, G., Stănciuc, N., Râpeanu, G. (2012). Color enhancement of Fetească neagră wines by using pectolytic enzymes during maceration. The Annals of the University Dunarea de Jos of Galati, Fascicle VI – Food Technology, 36(1), 18–25.
 
7.
Boulton, R. (2001). The copigmentation of anthocyanins and its role in the colour of red wine: a critical review. American Journal of Enology and Viticulture, 52(2), 67–87.
 
8.
Budić-Leto, I., Mucalo, A., Ljubenkov, I., Zdunić, G. (2018). Anthocyanin profile of wild grape Vitis vinifera in the eastern Adriatic region. Scientia Horticulturae, 238, 32–37.
 
9.
Claus, H., Mojsov, K. (2018). Enzymes for wine fermentation: current and perspective applications. Fermentation - Basel, 4(3), art. no. 52.
 
10.
El Darra, N.E., Turk, M.F., Ducasse, M.A., Grimi, N., Maroun, R.G., Louka, N., Vorobiev, E. (2016) Changes in polyphenol profiles and colour composition of freshly fermented model wine due to pulsed electric field, enzymes and thermovinification pretreatments. Food Chemistry, 194, 944–950.
 
11.
Generalić Mekinić, I., Skračić, Ž., Kokeza, A., Soldo, B., Ljubenkov, I., Banović, M., Skroza, D. (2019). Effect of winemaking on phenolic profile, colour components and antioxidants in Crljenak kaštelanski (sin. Zinfandel, Primitivo, Tribidrag) wine. Journal of Food Science and Technology, 56(4), 1841-1853.
 
12.
Glories, Y. (1984). La couleur des vins rouges. 2e partie: mesure, origine et interpretation. Journal International des Sciences de la Vigne et du Vin, 18, 253–271 (in French).
 
13.
He, F., Liang, N.N., Mu, L., Pan, Q.H., Wang, J., Reeves, M.J., Duan, C.Q. (2012). Anthocyanins and their variation in red wines II. Anthocyanin derived pigments and their colour evolution. Molecules, 17(2), 1483–1519.
 
14.
Ivanova, V., Vojnoski, B., Stefova, M. (2012). Effect of winemaking treatment and wine aging on phenolic content in Vranec wines. Journal of Food Science and Technology, 49(2), 161–172.
 
15.
Katalinić, V., Milos, M., Modun, D., Musić, I., Boban, M. (2004). Antioxidant effectiveness of selected wines in comparison with (+)-catechin. Food Chemistry, 86(4), 593–600.
 
16.
Katalinić, V., Smole Možina, S., Generalić, I., Skroza, D., Ljubenkov, I., Klančnik, A. (2013). Phenolic profile, antioxidant capacity and antimicrobial activity of crude leaf extracts of six Vitis vinifera L. varieties. International Journal of Food Properties, 16(1), 45–60.
 
17.
Kelebek, H., Canbas, A., Cabaroglu, T., Selli, S. (2007). Improvement of anthocyanin content in the cv. Öküzgözü wines by using pectolytic enzymes. Food Chemistry, 105(1), 334–339.
 
18.
Maletić, E., Kontić, J.K., Preiner, D., Jeromel, A., Patz, C.D., Dietrich H. (2009). Anthocyanin profile and antioxidative capacity of some autochthonous Croatian red wines. Journal of Food, Agriculture and Environment, 7(1), 48–51.
 
19.
Maletić, E., Pejić, I., Karoglan Kontić, J., Zdunić, G., Preiner, D., Šimon, S., Andabaka, Ž., Žulj Mihaljević, M., Bubola, M., Marković, Z., Stupić, D., Mucalo, A. (2015). Ampelographic and genetic characterization of Croatian grapevine varieties. Vitis, 54, SI, 93–98.
 
20.
Marquez, A., Dueñas, M., Serratosa, M.P., Merida, J. (2013). Identification by HPLC-MS of anthocyanin derivatives in raisins. Journal of Chemistry, 2013, art. no. 274893.
 
21.
Mihnea, M., González-San José, M.L., Ortega-Heras, M., Pérez-Magariño, S. (2015). A comparative study of the volatile content of Mencía wines obtained using different prefermentative maceration techniques. LWT - Food Science and Technology, 64(1), 32–41.
 
22.
Mojsov, K. (2013). Use of enzymes in wine making: А review. International Journal of Marketing and Technology, 3(9), 112–127.
 
23.
Ortega-Regules, A., Romero-Cascales, I., Ros-García, J.M., López-Roca, J.M., Gómez-Plaza, E (2006). A first approach towards the relationship between grape skin cell-wall composition and anthocyanin extractability. Analytica Chimica Acta, 563(1-2), 26–32.
 
24.
Ozimec, R., Karoglan Kontić, J., Maletić, M., Matotan, Z., Strikić, F. (2015). Tradicijske sorte i pasmine Dalmacije. Program Ujedinjenih naroda za razvoj, Tiskara Zelina d.d., 142–154 (in Croatian).
 
25.
Pardo, F., Salinas, M.R., Alonso, G.L., Navarr, G., Huerta, M.D. (1999). Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines. Food Chemistry, 67(2), 135–142.
 
26.
Ribéreau-Gayon, P., Glories, Y., Maujean, A., Dubourdieu, D., Donèche, B. (2006). Handbook of Enology, Volume 2, The Chemistry of Wine, Stabilization and Treatments. 2nd ed. Wiley, Chichester, pp. 178-181.
 
27.
Río Segade, S., Pace, C., Torchio, F., Giacosa, S., Gerbi, V., Rolle, L. (2015). Impact of maceration enzymes on skin softening and relationship with anthocyanin extraction in wine grapes with different anthocyanin profiles. Food Research International, 71, 50–57.
 
28.
Romero-Cascales, I., Ros-García, J.M., López-Roca, J.M., Gómez-Plaza, E. (2012). The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process. Food Chemistry, 130(3), 626–631.
 
29.
Sacchi K.L., Bisson, L.F., Adams, D.O. (2005). A review of the effect of winemaking techniques on phenolic extraction in red wines. American Journal of Enology and Viticulture, 56(3), 197–206.
 
30.
Singleton, V.L., Rossi, J. (1965). Colourimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–158.
 
31.
Skroza, D., Generalić Mekinić, I., Svilović, S., Šimat, V., Katalinić, V. (2015). Investigation of the potential synergistic effect of resveratrol with other phenolic compounds: A case of binary phenolic mixtures. Journal of Food Composition and Analysis, 38, 13–18.
 
32.
Soto Vázquez, E., Río Segade, S., Orriols Fernández, I. (2010). Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines. European Food Research Technology, 231(5), 789–802.
 
33.
Vanzo, A., Terdoslavich, M., Brandoni, A., Torres, A.M., Vrhovsek, U., Passamonti, S., (2008). Uptake of grape anthocyanins into the rat kidney and the involvement of bilitranslocase. Molecular Nutrition & Food Research, 52(10), 1106–1116.
 
34.
Zdunić, G., Pejić, I., Karoglan Kontić, J., Vukičević, D., Vokurka, A., Pezo, I., Maletić, E. (2008). Comparison of genetic and morphological data for inferring similarity among native Dalmatian (Croatia) grapevine cultivars (Vitis vinifera L.). Journal of Food, Agriculture and Environment, 6(2), 333-336.
 
 
CITATIONS (5):
1.
Value-Addition in Food Products and Processing Through Enzyme Technology
Edmundo Juárez-Enríquez, Anahí Levario-Gómez, Emilio Ochoa-Reyes, Juan Tirado-Gallegos, Ramiro Baeza-Jiménez, Juan Buenrostro-Figueroa
 
2.
Comparison of Chromatic and Spectrophotometric Properties of White and Red Wines Produced in Galicia (Northwest Spain) by Applying PCA
Marina Pérez-Gil, Concepción Pérez-Lamela, Elena Falqué-López
Molecules
 
3.
Cultivar difference characterization of kiwifruit wines on phenolic profiles, volatiles and antioxidant activity
Yan Zhou, Gangxiang Fei, Hasan Faridul, Yingqian Kang, Yingmei Wu, Haoxin Li, Shaoqin Zhou
Food Chemistry: X
 
4.
The physicochemical components, amino acids, organic acids, phenolic compounds and antioxidant capacity of apple ciders: According to geographical origin and altitude of Fuji apple
Chaozhen Zeng, Jing Yuan, Yuwen Mu, Haiyan Zhang, Juan Song, Sanjiang Kang
Microchemical Journal
 
5.
Changes in the quality and antioxidant capacity of Msalais during storage
Lu Li, Panpan Chen, Kailong Yang, Yunfeng Pu
International Journal of Food Properties
 
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
Scroll to top