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ORIGINAL ARTICLE
Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity
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
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.
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