Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma

Abstract

The purpose of this work is to study the effect of maceration time (with and without pectolitic enzyme addition) on the concentrations of 18 amino acids found in must and wines of the Macabeo grape variety. The presence of enzymes had a significant effect on the relative composition of the amino acids. The maceration process, with or without enzymes, led to a decrease in amino acid content after 2 h of maceration. After 2 h the solid parts of the grape released amino acids into the must, with the maximum concentration reached after 6 h. A certain degree of correlation given by principal component analysis was observed between the concentration of valine, isoleucine and histidine present in the musts and the aromatic compounds in the wines related to the metabolism of the fatty acids (hexanoic acid, octanoic acid, ethyl octanoate, hexanoate and decanoate). For the wines, a high correlation was found between valine and isobutanol and a lower value for valine with isoamyl alcohol and β-phenyl ethanol.Se ha estudiado la influencia del tiempo de maceración con y sin adicion de enzimas pectoliticos sobre la concentraci6n de 18 amino6cidos presentes en mostos y vinos de la variedad Macabeo. La presencia de enzimas tuvo un efecto significativo en la composici6n relativa de los amino~icidos. Durante la maceracion con y sin enzimas pectoliticos se produjo un descenso de los amino6cidos a las 2 h de maceraci6n. A partir de este tiempo las partes solidas de la uva ceden aminoacidos al mosto, alcanzando un punto maximo a las 6 h de niacerac16n. Se estudio mediante el analisis de componentes principales la correlaci6n entre los aminoacidos presentes en el mosto y en el vino con los compuestos aromaticos de los vinos obtenidos. Se observo cierta correlaci6n entre el contenido de valina, isoleucina e histidina del mosto y los compuestos aromaticos del vino relacionados con el metabolismo de los Acidos grasos (acidos hexanoico y octanoico, octanoato, hexanoato y decanoato de etilo). Para los vinos se obtuvo una correlacion elevada entre valina e isobutanol y otra con un valor inferior entre el alcohol isoamilico y el [3-feniletanol.

Effect of Pre-Fermentative Strategies on the Composition of Prieto Picudo (Vitis vinífera) Red Wines

“…Armada et al [54] found higher levels of alcohols in Albariño wines made with enzymatic maceration; they noted especial increase forisoamyl alcohol and 2-phenylethanol levels. A higher content of esters in wines from enzymatic maceration were also found by Hernández-Orte et al [21].…”

“…The lower levels of alcohols agree with results previously obtained. Gil and Vallés [20] observed lower levels of 1-octanol in red wines made with enzymatic maceration, and Hernández-Orte et al [21] also detected lower levels of methionol and 1-octanol in macerated white wines from Macabeo grapes. The lower levels of alcohols in Albillo wines made after increasing maceration were explained by Sánchez-Palomo et al [52] through the blocking of the Erlich mechanism, the main pathway for alcohol formation.…”

Umami in Wine: Impact of Glutamate Concentration and Contact with Lees on the Sensory Profile of Italian White Wines

“…Additionally, the maceration time can affect the presence of glutamic and aspartic acid in wine which is shown to decrease, at least in the first 12 h [11]. Interestingly, in another research, the application of thermal or PEF treatments during the maceration on Parellada grapes showed no significant effect on the content of both amino acids [12].…”