The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine

► Highest concentration of total phenolics and total flavan-3-ols was found in the mash heated wines. ► Enzyme treated wines contained less phenolic acids than those of control and mash heated wines. ► Extraction of monomeric anthocyanins was not increased with enzyme addition. ► All phenolic acids,...

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Bibliographic Details
Published in:Food chemistry 2013-05, Vol.138 (1), p.389-395
Main Authors: Borazan, Alev Akpinar, Bozan, Berrin
Format: Article
Language:English
Subjects:
Ageing
anthocyanins
Anthocyanins - analysis
Anthocyanins - metabolism
Biological and medical sciences
bottles
coumaric acids
enzymes
Enzymes - chemistry
Fermentation
Fermented food industries
Food Handling - methods
Food industries
Fundamental and applied biological sciences. Psychology
gallic acid
high performance liquid chromatography
Hot Temperature
mash
Okuzgozu wine
Phenolics
Phenols - analysis
Phenols - metabolism
Red wine
red wines
Saccharomyces cerevisiae - metabolism
Vitaceae
Vitis - chemistry
Vitis - metabolism
Vitis - microbiology
Wine - analysis
Wine - microbiology
Winemaking
Wines and vinegars
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Summary:► Highest concentration of total phenolics and total flavan-3-ols was found in the mash heated wines. ► Enzyme treated wines contained less phenolic acids than those of control and mash heated wines. ► Extraction of monomeric anthocyanins was not increased with enzyme addition. ► All phenolic acids, but gallic acid, decreased with winemaking process and ageing. ► Catechin and epicatechin decreased during winemaking process and ageing. The effects of pectolytic enzyme addition and mash heating prior to fermentation on the phenolic component of Okuzgozu red wine during the winemaking and ageing processes were investigated. In general, the highest concentration of total phenolics was found in the mash-heated wines, whereas the total flavan-3-ol and total anthocyanin contents in all of the wines, decreased notably during the winemaking and ageing processes. As determined by HPLC, hydroxycinnamic acids were the major phenolic acids in the red wines. After 6months in the bottle, the enzyme-treated wines had lower phenolic acid concentrations than had the control and mash-heated wines, but no significant (p
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2012.10.099