Improved chromatic and sensory characteristics of Plavac Mali wines – efficiency of maceration enzymes
IVANA ALPEZA, KARIN KOVAČEVIĆ GANIĆ, ANDREJA VANZO, STANKA HERJAVEChttps://doi.org/10.17221/346/2016-CJFSCitation:ALPEZA I., KOVAČEVIĆ GANIĆ K., VANZO A., HERJAVEC S. (2017): Improved chromatic and sensory characteristics of Plavac Mali wines – efficiency of maceration enzymes. Czech J. Food Sci., 35: 236-245.
Two commercial enzyme preparations were used in the production of wine from the Croatian autochthonous red grape variety Plavac Mali in order to improve the extraction of polyphenolic components from grapes, chromatic parameters, and sensory quality. During two vintages, the conventional maceration without enzymes was compared with the maceration using products with different characteristics: pectinase with additional cellulase and hemicellulase activity and pectinase with inactive yeast cells. Both products affected polyphenolic extraction and colour parameters: intensity and hue, and ratio between the yellow, red, and blue colour in young wines (2 months after fermentation) and at the moment of bottling (9 months after fermentation). The correlation between anthocyanins and colour intensity was very strong. The expected reduction of quantitative chromatic parameters during aging was confirmed. Significantly better results were observed in wines produced with pectinase, in relation to all analysed physical and chemical parameters. The sensory analysis showed that wines produced with pure pectolytic enzymes were significantly better than those produced without the enzymes. A product of the combination of pectolytic enzymes and inactive yeast cells had a partial influence on the improvement of the phenolic and sensory quality. The overall quality was significantly more expressed in wines produced with pectolytic enzymes, especially in young wines.Keywords:
insufficient grape quality; exogenous enzymes; anthocyanins; wine colour; sensory qualityReferences:
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