Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines

The aim of this study was to determine concentrations of individual o rganic 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 (L allzyme OE and Lallzyme EX-V) on the chemical comp...

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Main Authors: Tomić Antonija, Žulj Marin Mihaljević, Andabaka Željko, Tomaz Ivana, Jakobović Snježana, Jeromel Ana
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2018-09-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
Online Access:http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0004/pjfns-2018-0004.xml?format=INT
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author Tomić Antonija
Žulj Marin Mihaljević
Andabaka Željko
Tomaz Ivana
Jakobović Snježana
Jeromel Ana
author_facet Tomić Antonija
Žulj Marin Mihaljević
Andabaka Željko
Tomaz Ivana
Jakobović Snježana
Jeromel Ana
author_sort Tomić Antonija
collection DOAJ
description The aim of this study was to determine concentrations of individual o rganic 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 (L allzyme 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 to 37 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 103 to 117 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 134 to 229 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.
format Article
id doaj-art-567c2e1b761447f787bf7b0b71ffc72c
institution Kabale University
issn 2083-6007
language English
publishDate 2018-09-01
publisher Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
record_format Article
series Polish Journal of Food and Nutrition Sciences
spelling doaj-art-567c2e1b761447f787bf7b0b71ffc72c2025-02-02T06:03:17ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072018-09-0168326327210.1515/pjfns-2018-0004pjfns-2018-0004Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry WinesTomić Antonija0Žulj Marin Mihaljević1Andabaka Željko2Tomaz Ivana3Jakobović Snježana4Jeromel Ana5University of Zagreb, Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska 25, HR-10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska 25, HR-10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska 25, HR-10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska 25, HR-10000 Zagreb, CroatiaCroatian Academy of Science and Art, Županijska 9, 34000 Požega, CroatiaUniversity of Zagreb, Faculty of Agriculture, Department of Viticulture and Enology, Svetošimunska 25, HR-10000 Zagreb, CroatiaThe aim of this study was to determine concentrations of individual o rganic 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 (L allzyme 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 to 37 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 103 to 117 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 134 to 229 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.http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0004/pjfns-2018-0004.xml?format=INTorganic acidspolyphenolic and aromatic compoundsblackberry wineyeast strainsenzymes
spellingShingle Tomić Antonija
Žulj Marin Mihaljević
Andabaka Željko
Tomaz Ivana
Jakobović Snježana
Jeromel Ana
Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines
Polish Journal of Food and Nutrition Sciences
organic acids
polyphenolic and aromatic compounds
blackberry wine
yeast strains
enzymes
title Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines
title_full Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines
title_fullStr Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines
title_full_unstemmed Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines
title_short Influence of Pectolytic Enzymes and Selected Yeast Strains on the Chemical Composition of Blackberry Wines
title_sort influence of pectolytic enzymes and selected yeast strains on the chemical composition of blackberry wines
topic organic acids
polyphenolic and aromatic compounds
blackberry wine
yeast strains
enzymes
url http://www.degruyter.com/view/j/pjfns.2018.68.issue-3/pjfns-2018-0004/pjfns-2018-0004.xml?format=INT
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AT andabakazeljko influenceofpectolyticenzymesandselectedyeaststrainsonthechemicalcompositionofblackberrywines
AT tomazivana influenceofpectolyticenzymesandselectedyeaststrainsonthechemicalcompositionofblackberrywines
AT jakobovicsnjezana influenceofpectolyticenzymesandselectedyeaststrainsonthechemicalcompositionofblackberrywines
AT jeromelana influenceofpectolyticenzymesandselectedyeaststrainsonthechemicalcompositionofblackberrywines