Effect of enzyme preparations on the aroma-forming components of red table wines

Агеева, Н.М.; Tichonova, A. N.; Biryukov, A.

doi:10.21285/2227-2925-2020-10-2-251-260

Cited by 2 publications

(2 citation statements)

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“…Полученные результаты согласуются с данными ряда авторов [1][2][3] Изменения суммарных значений ароматообразующих соединений в зависимости от условий брожения представлены на рисунке 4. По общей сумме ароматоолбразующих соединений исследуемые образцы можно расположить в следующем порядке: Опыт № 1 > Контроль > Опыт № 2.…”

Section: рис 3 содержание эфиров в экспериментальных образцах молодых...unclassified

Study of the influence of fermentation conditions on the content of aroma-forming substances in young red wines

et al. 2023

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One of the main requirements for young wines is preservation the qualities of the grapes, including the bright varietal aroma characteristic of essential oils concentrated in the grape skins. At the same time, in the formation of the aroma of wine, substances synthesized by the enzyme systems of yeast cells are involved in the process of alcoholic fermentation. The main factors influencing the formation and ratio of aroma-forming substances in wine are the composition of the substrate, the race of yeast and the conditions for the fermentation process. Therefore, studies of the influence of the conditions of the fermentation process in the production of young red wine materials on the chemical composition of the aroma-forming components of wine are relevant. The analysis of the data obtained indicates the influence of the methods of carrying out the alcohol process on the content of aroma-forming compounds: aldehydes, ketones, higher and polyhydric alcohols, esters and fatty acids. It has been shown that the fermentation of the pulp wort, unlike carbon dioxide maceration, leads to a greater accumulation of oxidation products: acetaldehyde, acetoin and diacetyl, and also contributes to a higher content of higher alcohols. Under conditions of carbon dioxide maceration, a significant accumulation of aromatic alcohol – phenylethanol occurs. The conducted studies have shown that the use of carbon dioxide maceration using the Moldova grape variety generally has led to a significantly lower formation of oxidation products of both wort components and fermentation products. The additional introduction of carbon dioxide contributed to a decrease in the RH potential of the fermenting wort, which stimulated the accumulation of substances in a reduced form. At the same time, the content of esters in the case of artificial maceration is higher than under normal conditions, which indicates more intense enzymatic esterification reactions.It has been established that carbon dioxide maceration, in comparison with the classical processing of grapes, contributes to a greater formation and extraction of favorable aromatic components, and the additional introduction of carbon dioxide enhances this process.

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Section: рис 3 содержание эфиров в экспериментальных образцах молодых...unclassified

Study of the influence of fermentation conditions on the content of aroma-forming substances in young red wines

et al. 2023

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“…Preliminary enzymatic treatment of pulp is one of the most effective methods of intensifying a number of technological processes as it helps to break the links between polysaccharides of the cell walls of grape skin and membranes of the cell organelles [14]. As a result, the yield of must per unit of raw material increases, maceration processes of grape pulp are intensified and, therefore, the content of terpene compounds, components of the phenolic complex, in particular, anthocyanins, in the must increases [15][16][17][18].…”

Section: Investigation Of the Effect Of Enzymatic Treatment On The Co...mentioning

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Investigation of the appearance and elimination of pinking coloration in white wines

Bilko

Gunko

Babych

et al. 2022

EEJET

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Investigation of the appearance and elimination of “pinking” phenomenon in white wines is presented in the paper. Several factors that can cause pinking were analyzed: the degree of grapes ripeness and enzymatic treatment. The effect of fining agents based on polyvinylpolypyrrolidone (PVPP) on the elimination of “pinking” was determined. It was proved that pinking in wines decreases with an increase in the sugar content in grape. This is explained by a decrease in the content of anthocyanins at the end of technical ripeness of grape. Experimental studies confirmed that the use of pectolytic enzymes with cellulase, hemicellulase, β-glucanase activities increases the intensity of straw color and the appearance of body tones, but does not affect pinking. Such treatment contributed to a slight increase in the content of phenolic compounds in wine materials, but did not affect the content of anthocyanins and “pinking” susceptibility. Treatment of wine materials with complex PVPP-based agents including sorbents and flocculants, is an effective way to eliminate the “pinking” phenomenon. This reduces “pinking” in wine materials from 70…90 % to 1…2 %. This is due to the presence of sorbents and flocculants in the fining agents, which react with phenolic substances that cause “pinking” in white wines, and remove them from the system. So, there are reasons to argue that processing grape at the end of technical ripeness will contribute to a lower “pinking” susceptibility of wine materials; pectolytic enzymes did not affect the appearance of this phenomenon in white wines, and PVPP-based fining agents together with bentonite, activated carbon, gelatin or casein, are an effective way to reduce the “pinking” susceptibility of wine.

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Effect of enzyme preparations on the aroma-forming components of red table wines

Cited by 2 publications

References 12 publications

Study of the influence of fermentation conditions on the content of aroma-forming substances in young red wines

Study of the influence of fermentation conditions on the content of aroma-forming substances in young red wines

Investigation of the appearance and elimination of pinking coloration in white wines

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