Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds

•Ultrasound, enzymes and mechanical stirring combined were investigated for grape must extraction.•Combination of ultrasound, enzyme and mechanical stirring improved must yield and quality.•Ultrasound improved sugar and phenolic contents compared to mechanical stirring.•Enzyme application improved g...

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Bibliographic Details
Published in:Food and bioproducts processing 2017-09, Vol.105, p.197-204
Main Authors: Dalagnol, Luíza M.G., Dal Magro, Lucas, Silveira, Vitória C.C., Rodrigues, Eliseu, Manfroi, Vitor, Rodrigues, Rafael C.
Format: Article
Language:English
Subjects:
Anthocyanins
Antioxidant activity
Antioxidants
Bioactive compounds
Biological activity
Color
Colour
Enzymes
Flowers & plants
Grape must extraction
Mechanical stirring
Pectinase
Phenolic compounds
Quality
Stirring
Ultrasonic technology
Ultrasound
Vitis vinifera
Yield
Yields
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Summary:•Ultrasound, enzymes and mechanical stirring combined were investigated for grape must extraction.•Combination of ultrasound, enzyme and mechanical stirring improved must yield and quality.•Ultrasound improved sugar and phenolic contents compared to mechanical stirring.•Enzyme application improved grape must quality, mainly on mechanical stirring.•Proposed process is a good alternative for thermomaceration. In this work the effects of ultrasound (US), mechanical stirring (MS) and nine commercial enzyme preparations (EP) were investigated on Vitis vinifera Cabernet Sauvignon must extraction (GME). Yield, quality parameters and bioactive compounds were analyzed for individual and combined extraction techniques. The EP Zimopec PX5® presented the best results at the concentration of 1.0Ug−1 of pectinase, 50°C and 30min. Compared to MS, US improved the extraction yield, anthocyanin content, color and total soluble solids, while the combined techniques (US+MS) with enzyme improved yield, antioxidant activity and color in 7.1%, 30.2% and 9.6%, respectively, when compared to control samples. The extraction process resulted from the combination of ultrasound, mechanical stirring and enzyme, enhanced the extraction quality and also showed a synergistic and positive effect to grape must extraction.
ISSN:0960-3085
1744-3571
DOI:10.1016/j.fbp.2017.07.009