Search for Author, Title, Keyword
Current issue
In press
Archive
About the Journal
Editorial Policies
Instructions for Authors
3/2018 vol. 68
Stats
Get citation
Influence of Pectolytic Enzymes and Selected Yeast Strains on The Chemical Composition of Blackberry Wines
Antonija Tomić
,
 
Marin Mihaljević Žulj
,
 
Željko Andabaka
,
 
Ivana Tomaz
,
 
Snježana Jakobović
,
 
Ana Jeromel
 
 
 
More details
Hide details
 
Publication date: 2018-09-30
 
 
Pol. J. Food Nutr. Sci. 2018;68(3):263-272
DOI: https://doi.org/10.1515/pjfns-2018-0004
 
 
Article (PDF)
References (40) Citations (4)
 
KEYWORDS
organic acids
polyphenolic and aromatic compounds
blackberry wine
yeast strains
enzymes
 
ABSTRACT
The aim of this study was to determine concetrations of individual organic acids, polyphenolic and aromatic compounds in blackberry wine, and to define the influence of different yeast strains (Uvaferm BDX and Lalvin 71B) and pectolytic enzymes (Lallzyme OE and Lallzyme EX-V) on the chemical composition and quality of the wine. Blackberry wines were produced in five variants, depending on yeasts and enzymes used: BDX OE, BDX EX-V, 71B OE, 71B EX-V, and control without the addition of selected yeasts and enzymes. All blackberry wine variants were defined by a relatively high sum of organic acids. The citric acid was the predominant one, which concentrations ranged from 5.42 to 7.31 g/L. The concentration of gallic acid ranged from 19.15 to 36.89 mg/L and was in dependence of the yeast strain used. The concentration of procyanidin B2 which was the predominant flavan-3-ol compound, ranged from 102.72 to 116.48 mg/L, and there were no significant differences between individual wine variants in the experiment. Rutin is the predominant compound in the flavonol group, followed by quercetin-3-O-glucoside. The predominant one among the anthocyanins was cyanidin-3-O-glucoside whose concentrations ranged from 133.93 to 229.36 mg/L. According to the obtained results, the yeast strain and pectolytic enzymes had a significant impact on the concentration of individual anthocyanins in the analyzed wines. The predominant group of aromatic compounds was monoterpenes, among which linalool was the most prominent in all of blackberry wine variants, except in control.
 
REFERENCES (40)
1.
Amidžić Klarić D., Klarić I., Mornar A., Polyphenol content and antioxidant activity of commercial blackberry wines from Croatia: Application of multivariate analysis for geographic origin differentiation. J. Food Nutr. Res., 2011a , 50, 199–209.
Google Scholar
 
 
2.
Amidžić Klarić D, Klarić I., Velić D., Dragojević I.V., Evaluation of mineral and heavy metal contents in Croatian blackberry wines. Czech J. Food Sci., 2011b, 29, 260–267.
Google Scholar
 
 
3.
Amidžić Klarić D., Klarić I., Velić D., Velić N., Marček T., Evaluation of quercetin content, colour and selected physico-chemical quality parameters of Croatian blackberry wines. Pol. J. Food Nutr. Sci., 2017, 67, 75–84.
Google Scholar
 
 
4.
Buettner A., Springer Handbook of Odor. 2017, Springer International Publishing AG. Switzerland, pp. 151–152.
Google Scholar
 
 
5.
Clarke, R.J., Bakker J., Volatile components. 2004, in: Wine Flavour Chemistry, 2nd Edition, Blackwell Publishing, Oxford, UK, pp. 166–171.
Google Scholar
 
 
6.
Cooke R.C., Van Leeuwen K.A., Capone D.L., Gawel R., Elsey G.M., Sefton M.A., Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted γ-lactones in Australian red wine. J. Agr. Food Chem., 2009, 57, 2462–2467.
Google Scholar
 
 
7.
Ćujić N., Kundaković T., Šavikin T., Anthocyanins - The chemical analysis and biological properties. Lek. Sirov, 2013, 33, 19–37 (in Croatian; English abstract).
Google Scholar
 
 
8.
Darriet P., Recent advances in wine microbiology in relation to the organoleptic properties and the wine alterations. 1992, in: Les acquisitions récentes en microbiologie du vin. Incidences sur les propriétés organoleptiques et les altérations du vin (ed. P. Darriet). Tec-Doc Lavoisier, Paris, pp. 111–121 (in French).
Google Scholar
 
 
9.
Delcroix A., Gunata Z., Sapis J.C., Salmon J.M., Bayonove C., Glycosidase activities of three enological yeast strains during winemaking: effect on the terpenol content of muscat wine. Am. J. Eno. Vitic., 1994, 45, 291–296.
Google Scholar
 
 
10.
Duncan D.B., Multiple range and multiple F tests. Biometrics, 1955, 11, 1–42.
Google Scholar
 
 
11.
Ferreira V., Lopez R., Cacho J.F., Quantitative determination of the odorants of young red wines from different grape varieties. J. Sci. Food Agr., 2000, 80, 1659–1667.
Google Scholar
 
 
12.
Fia G., Giovani G., Rosi I., Study of β‐glucosidase production by wine‐related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity. J. Appl. Microb., 2005, 99, 509–517.
Google Scholar
 
 
13.
Frayne R.F., Direct analysis of the major organic components in grape must and wine using high performance liquid chromatography. Am. J. Eno. Vitic., 1986, 37, 281–287.
Google Scholar
 
 
14.
Gao J., Xi Z., Zhang J, Guo Z, Chen T., Fang Y., Influence of fermentation method on phenolics, antioxidant capacity and volatiles in blackberry wines. Anal. Lett., 2012, 45, 2603–2622.
Google Scholar
 
 
15.
Gazioglu Sensoy R.I., Gundogdu M., Sensoy S., Celik F., Dogan A., HPLC analysis of blackberry fruits for organic acid and sugar contents. III Intern. Symp. Pomeg. Minor Medit. Fruits, Acta Horticulare, 2013, 1089, 77–81.
Google Scholar
 
 
16.
Gerogiannaki-Christopoulou M., Athanasopoulos Kyriakidis N., Gerogiannaki I.A., Spanos M., trans-Resveratrol in wines from the major Greek red and white grape varieties. Food Contr., 2006, 17, 700–706.
Google Scholar
 
 
17.
Jackson R., Wine Science – Principles and Applications. 2014, 4th Edition. Academic Press, London, Oxford, Boston, New York, San Diego, pp. 6, 359–379; 7, 465–479.
Google Scholar
 
 
18.
Jayani R.S., Saxena S., Gupta R., Microbial pectinolytic enzymes: a review. Process Biochem., 2005, 40, 2931–2944.
Google Scholar
 
 
19.
Kennedy J.A., Grape and wine phenolic: Observations and recent findings. Cien. Inv. Agr., 2008, 35, 107–112.
Google Scholar
 
 
20.
Kennedy J.A., Saucier C., Glories Y., Grape and wine phenolics: History and perspective. Am. J. Eno. Vitic., 2006, 57, 239-248.
Google Scholar
 
 
21.
Ljevar A., Phenolic composition and antioxidant capacity of fruit wines. Doctoral thesis. Faculty of Food Technology and Biotechnology, University of Zagreb, 2016, p. 125 (in Croatian; English abstract).
Google Scholar
 
 
22.
Maslov L., Tomaz I., Mihaljević Žulj M., Jeromel A., Aroma characterization of predicate wines from Croatia Euro. Food Res. Tech., 2017, 243, 263–274.
Google Scholar
 
 
23.
Mitic M.N., Obradovic M.V., Mitic S.S., Pavlovic A.N., Pavlovic J.L., Stojanovic B.T., Free radical scavenging activity and phenolic profile of selected Serbian red fruit wines. Revista de Chimie, 2013, 64, 68–73.
Google Scholar
 
 
24.
Moreno-Arribas M.V., Polo M.C., Wine chem. and biochem. 2009, Vol. 378. New York: Springer, pp. 4, 108–110; 8, 284–306; 9, 463–464.
Google Scholar
 
 
25.
Mudnic I., Budimir D., Modun D., Gunjaca G., Generalic I., Skroza D., Boban M., Antioxidant and vasodilatory effects of blackberry and grape wines. J. Med. Food, 2012, 15, 315–321.
Google Scholar
 
 
26.
Nakamura S., Crowell E.A., Ough C.S., Totsuka A., Quantitative analysis of γ‐nonalactone in wines and its threshold determination. J. Food Sci., 1988, 53, 1243–1244.
Google Scholar
 
 
27.
Nijveldt R.J., van Nood E., van Hoorn D.E.C., Boelens P.G., van Norren K., van Leeuwen P.A.M., Flavonoids: a review of probable mechanisms of action and potential applications. Am. J. Clin. Nutr., 2001, 74, 418–425.
Google Scholar
 
 
28.
Ortiz J., Marín‐Arroyo M.R., Noriega‐Domínguez M.J., Navarro M., Arozarena I., Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium floribundum Kunth.), and apple wines from Ecuador. J. Food Sci., 2013, 78, C985–C993.
Google Scholar
 
 
29.
Patrignani F., Chinnici F., Serrazanetti D.I., Vernocchi P., Ndagijimana M., Riponi C., Lanciotti R., Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must. Front. Microb., 2016, 7, art no. 243.
Google Scholar
 
 
30.
Petravić-Tominac V., Mesihović A., Mujadžić S., Lisičar J., Oros D., Velić D., Petrović, Z., Production of blackberry wine by microfermentation using commercial yeasts Fermol Rouge® and Fermol Mediterranée®. Agr. Consp. Sci., 2013, 78, 49– 55.
Google Scholar
 
 
31.
Pineau B., Barbe J.C., Van Leeuwen C., Dubourdieu D., Which impact for β-damascenone on red wines aroma? J. Agr. Food Chem., 2007, 55, 4103–4108.
Google Scholar
 
 
32.
Rapp A., Versini G., Influence of nitrogen compounds in grapes on aroma compounds of wine. 1991, in: Proceedings of the International symposium on nitrogen in grapes and wines (ed. J.M. Rantz). Davis, CA: Ameri. Soc. Eno. Vitic., pp. 156–164.
Google Scholar
 
 
33.
Rusjan D., Strlič M. S., Košmerl T., Prosen, H., The response of monoterpenes to different enzyme preparations in Gewürztraminer (Vitis vinifera L.) wines. S. Afr. J. Eno. Vitic., 2009, 30, 56–64.
Google Scholar
 
 
34.
Sieiro C., da Silva A.F., García-Fraga B., López-Seijas J., Villa T.G., Microbial pectic enzymes in the food and wine industry. Food Ind. Proc. – Meth. Equip., 2012, 11, 201–217.
Google Scholar
 
 
35.
Singh R., Kunkee R.E., Alcohol dehydrogenase activities of wine yeasts in relation to higher alcohol formation. Appl. Environ. Microb., 1976, 32, 666–670.
Google Scholar
 
 
36.
Tomaz I., Maslov L., Simultaneous determination of phenolic compounds in different matrices using phenyl-hexyl stationary phase. Food Anal. Meth., 2016, 9, 401–410.
Google Scholar
 
 
37.
Vacca V., Leccis L., Fenu P., Pretti L., Farris G.A., Wine yeasts and resveratrol content. Biotech. Lett., 1997, 19, 497–498.
Google Scholar
 
 
38.
Vinson J.A., Zubik L., Bose P., Samman N., Proch J., Dried fruits: excellent in vitro and in vivo antioxidants. J. Am. Coll. Nutr., 2005, 24, 44–50.
Google Scholar
 
 
39.
Vrhovsek U., Wendelin S., Eder R., Effects of various vinification techniques on the concentration of cis- and trans-resveratrol and resveratrol glucoside isomers in wine. Am. J. Eno.Vitic., 1997, 48, 214–219.
Google Scholar
 
 
40.
Worobo R.W., Splittstoesser D.F., Microbiology of fruit products. Processing fruits. CRC Press, Boca Raton, FL, 2005, pp. 261–284.
Google Scholar
 
 
 
CITATIONS (4):
1.
Technology of production of blended fruit and berry wines
N. Nazarova, T. Zaletova, E. Zubova, K. Kulagina
Proceedings of the Voronezh State University of Engineering Technologies
 
CrossRef
 
 
2.
IMPROVEMENT OF FRUIT-BERRY WINE TECHNOLOГY BASED ON BIOCATALYTIC PROCESSES
CHEMISTRY AND CHEMICAL ENGINEERING
 
CrossRef
 
 
3.
Different approaches to enhance resveratrol content in wine
Zeynep Tıraş, Hatice Okur, Zülal Günay, Hatice Yıldırım
Ciência e Técnica Vitivinícola
 
CrossRef
 
 
4.
Analysis of protein components in blackberry wine and haze
Gang Wu, Jianzhong Zhou, Linlin Fan, Xiaoli Liu, Ying Wang, Caie Wu
LWT
 
CrossRef
 
 
Share
Send by email
RELATED ARTICLE
Effects of Freeze-Thaw Cycles on the Flavor of Nanguo Pear
Nutritional Properties, Antioxidant and Antihaemolytic Activities of the Dry Fruiting Bodies of Wild Edible Mushrooms Consumed by Ethnic Communities of Northeast India
EFFECT OF DIET ON AMINO ACID PROFILE OF EGG YOLK
Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties
Evaluation of Quercetin Content, Colour and Selected Physico-Chemical Quality Parameters of Croatian Blackberry Wines
Indexes
 
Keywords index
Topics index
Authors index
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
© 2006-2024 Journal hosting platform by Bentus
Scroll to top