4.7 Article

The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines

期刊

FOOD CHEMISTRY
卷 385, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.132645

关键词

Cabernet Sauvignon; Enzymes; Maceration; Glycan microarrays; Arabinogalactan proteins; Tannins; Astringency

资金

  1. Wine Industry Network of Expertise and Technology of South Africa (Winetech) [IWBT P14/03, IWBT P14/04]
  2. Technology and Human Resources for Industry Programme (THRIP) [TP 13081327560]

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Pectolytic enzyme maceration has no effect on the bitterness but increases astringency of red wines. The effect of pectolytic enzymes on the cell wall matrix is more significant than the ripeness of the berries and subsequent sensory perception.
Pectolytic enzyme maceration is common for producing red wines, but the effects on bitterness and astringency are not well understood. Glycan microarrays assessed polysaccharide diversity and with polyphenol analysis was correlated with sensory data on descriptors of astringency and their perceived levels in enzyme-crafted Cabernet Sauvignon wines. Enzyme use is shown to have no effect on bitterness, but enzyme-macerated wines are more astringent. The data suggests that pectolytic enzymes are much more pronounced in their effect on the cell wall matrix than the ripeness of the berries at harvest and subsequent sensory perception. Enzyme-macerated red wines showed higher levels of polyphenol which were more polymerized and galloylated. The polyphenol-rich wines were described as hard, chalky, grippy, grainy and dry. The non-enzyme wines had elevated levels of arabinogalactan protein and pectin epitopes (notably biomarker mAbs JIM8 and JIM13) with the wines being characterized as soft, fine and velvety.

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