Affordable Access

Access to the full text

Effect of Wine Maceration Enzymes on the Extraction of Grape Seed Proanthocyanidins

Authors
  • Bautista-Ortín, Ana Belén1
  • Jiménez-Pascual, Estefanía1
  • Busse-Valverde, Naiara1
  • López-Roca, Jose M.1
  • Ros-García, Jose M.1
  • Gómez-Plaza, Encarna1
  • 1 Universidad de Murcia, Campus de Espinardo, Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Murcia, 30071, Spain , Murcia (Spain)
Type
Published Article
Journal
Food and Bioprocess Technology
Publisher
Springer US
Publication Date
Jan 07, 2012
Volume
6
Issue
8
Pages
2207–2212
Identifiers
DOI: 10.1007/s11947-011-0768-3
Source
Springer Nature
Keywords
License
Yellow

Abstract

Proanthocyanidins, which are located in the skins and seeds of grapes, are important for red wine quality since they participate in astringency, bitterness and colour stabilization. Maceration enzymes have long been used to improve the extraction of phenolic compounds from skins, but their role in seed degradation and the release of seed phenolic compounds is not well known. This contribution describes the effect of different pure enzyme activities (xylanase, cellulase, polygalacturonase and pectinmethylesterase) on the release of proanthocyanidins from seeds of Monastrell and Cabernet Sauvignon grapes. The results demonstrate that some enzymes, especially polygalacturonase and cellulase, favour the degradation of seed cell walls, promoting the diffusion of proanthocyanidins, although differences due to grape variety also exist.

Report this publication

Statistics

Seen <100 times