EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES-Reference-Cited by-同舟云学术

EVALUATION OF PHENOLIC COMPOUNDS IN WHITE WINES TREATED WITH ENZYMES

Published:2022-06-08 Issue:4 Volume:54 Page:405-416
ISSN:2784-0360
Container-title:Journal of Applied Life Sciences and Environment
language:en
Short-container-title:JALSE

Author:

Scutarasu Elena Cristina¹^ORCID,Cotea Valeriu²^ORCID,Luchian Camelia Elena²^ORCID,Trinca Lucia Carmen¹^ORCID,Scutarasu Andrei³

Affiliation:

1. Iasi University of Life Sciences, Romania

2. Iasi University of Life Sciences, Romania

3. Viticulture and Vinification Research and Development Station (SCDVV) in Iasi, Romania

Abstract

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.

Publisher

University of Life Sciences in lasi

Link

https://jurnalalse.com/wp-content/uploads/ALSE4-21-05.pdf

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