EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES
Wine’s quality is influenced both by the grape characteristics and winemaking protocols. Awareness of the significant role of enzymes preparations in beverages technologies contributes to the optimization of the manufacturing process, for improving the chemical composition of the resulting wine and...
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| Format: | Article |
| Language: | English |
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"Ion Ionescu de la Brad" Iasi University of Life Sciences
2022-06-01
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| Series: | Journal of Applied Life Sciences and Environment |
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| Online Access: | https://jurnalalse.com/wp-content/uploads/ALSE4-21-05.pdf |
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| author | Elena Cristina SCUTARAȘU Valeriu V. COTEA Camelia Elena LUCHIAN Lucia Carmen TRINCĂ Andrei SCUTARAȘU |
| author_facet | Elena Cristina SCUTARAȘU Valeriu V. COTEA Camelia Elena LUCHIAN Lucia Carmen TRINCĂ Andrei SCUTARAȘU |
| author_sort | Elena Cristina SCUTARAȘU |
| collection | DOAJ |
| description | Wine’s quality is influenced both by the grape characteristics and winemaking protocols. Awareness of the significant role of enzymes preparations in beverages technologies contributes to the optimization of the manufacturing process, for improving the chemical composition of the resulting wine and its organoleptic properties. This paper focuses on monitoring the impact of different commercial enzymes (pectinases and β-glycosides) on the main phenolic compounds content of Sauvignon blanc wines. For this experiment, ten phenolic compounds were quantified using a liquid-chromatography (LC) system coupled with ion trap mass spectrometer. The results indicated a significant influence of enzymes on wine’s phenolic fraction. Experimental samples presented high content in protocatechuic acid (9.99 – 13.75 μg/mL) and caftaric acid (2.69 – 9.80 μg/mL). The use of pectinases lead to an increase of phenolic compound’s concentration compared to the control. |
| format | Article |
| id | doaj-art-62cacaa4a04849ac9faced8f029fb8e7 |
| institution | DOAJ |
| issn | 2784-0379 2784-0360 |
| language | English |
| publishDate | 2022-06-01 |
| publisher | "Ion Ionescu de la Brad" Iasi University of Life Sciences |
| record_format | Article |
| series | Journal of Applied Life Sciences and Environment |
| spelling | doaj-art-62cacaa4a04849ac9faced8f029fb8e72025-08-20T03:19:31Zeng"Ion Ionescu de la Brad" Iasi University of Life SciencesJournal of Applied Life Sciences and Environment2784-03792784-03602022-06-01544(188)405416https://doi.org/10.46909/journalalse-2021-035EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMESElena Cristina SCUTARAȘU0Valeriu V. COTEA1Camelia Elena LUCHIAN2Lucia Carmen TRINCĂ3Andrei SCUTARAȘU4Iasi University of Life Sciences, 3 rd Mihail Sadoveanu Alley, 700490, RomaniaIasi University of Life Sciences, 3 rd Mihail Sadoveanu Alley, 700490, RomaniaIasi University of Life Sciences, 3 rd Mihail Sadoveanu Alley, 700490, RomaniaIasi University of Life Sciences, 3 rd Mihail Sadoveanu Alley, 700490, RomaniaSCDVV Iasi, 48th Mihail Sadoveanu Alley, 700489, RomaniaWine’s quality is influenced both by the grape characteristics and winemaking protocols. Awareness of the significant role of enzymes preparations in beverages technologies contributes to the optimization of the manufacturing process, for improving the chemical composition of the resulting wine and its organoleptic properties. This paper focuses on monitoring the impact of different commercial enzymes (pectinases and β-glycosides) on the main phenolic compounds content of Sauvignon blanc wines. For this experiment, ten phenolic compounds were quantified using a liquid-chromatography (LC) system coupled with ion trap mass spectrometer. The results indicated a significant influence of enzymes on wine’s phenolic fraction. Experimental samples presented high content in protocatechuic acid (9.99 – 13.75 μg/mL) and caftaric acid (2.69 – 9.80 μg/mL). The use of pectinases lead to an increase of phenolic compound’s concentration compared to the control.https://jurnalalse.com/wp-content/uploads/ALSE4-21-05.pdfenzymeswinephenolic compoundspectinasesβ-glycosides |
| spellingShingle | Elena Cristina SCUTARAȘU Valeriu V. COTEA Camelia Elena LUCHIAN Lucia Carmen TRINCĂ Andrei SCUTARAȘU EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES Journal of Applied Life Sciences and Environment enzymes wine phenolic compounds pectinases β-glycosides |
| title | EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES |
| title_full | EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES |
| title_fullStr | EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES |
| title_full_unstemmed | EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES |
| title_short | EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES |
| title_sort | evaluation of phenolic compounds in white wines treated with enzymes |
| topic | enzymes wine phenolic compounds pectinases β-glycosides |
| url | https://jurnalalse.com/wp-content/uploads/ALSE4-21-05.pdf |
| work_keys_str_mv | AT elenacristinascutarasu evaluationofphenoliccompoundsinwhitewinestreatedwithenzymes AT valeriuvcotea evaluationofphenoliccompoundsinwhitewinestreatedwithenzymes AT cameliaelenaluchian evaluationofphenoliccompoundsinwhitewinestreatedwithenzymes AT luciacarmentrinca evaluationofphenoliccompoundsinwhitewinestreatedwithenzymes AT andreiscutarasu evaluationofphenoliccompoundsinwhitewinestreatedwithenzymes |