Format

Send to

Choose Destination
Food Chem. 2017 Dec 15;237:756-765. doi: 10.1016/j.foodchem.2017.06.003. Epub 2017 Jun 2.

Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes.

Author information

1
University of Tuscia, Department for Innovation in Biological, Agro-food and Forest Systems, Via S. Camillo de Lellis, 01100 Viterbo, Italy.
2
Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy.
3
Università degli Studi di Torino, Dipartimento di Scienze Agrarie, Forestali e Alimentari, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy. Electronic address: simone.giacosa@unito.it.
4
University of Murcia, Faculty of Veterinary, Department of Food Science and Technology, 30071 Murcia, Spain.

Abstract

Postharvest withering of grapes strongly affects the content and extractability of phenolic compounds in the production of sfursat, fortified and passito wines. This work evaluated the effectiveness of enzymes applied individually and/or in multi-enzyme blends, on the extraction of anthocyanins, oligomeric flavanols and polymeric flavanols from withered grape skins during simulated maceration. The study was performed on Vitis vinifera L. cv. Nebbiolo and Barbera because of their different skin phenolic profile and cell wall composition. Our findings highlight that the relationship between skin mechanical properties (berry skin break force and energy) and extraction yield of phenolic compounds is variety dependent. Significant correlations were found between the skin softening associated with cell wall degradation and the extraction of anthocyanins and flavanols in Nebbiolo, for which polygalacturonase, individually or in multi-enzyme blends, plays an important role. In Barbera, the extractability of phenolic compounds was not affected by the presence of exogenous enzymes.

KEYWORDS:

Cell wall composition; Extractability; Macerating enzymes; Phenolic compounds; Postharvest withered grapes; Skin mechanical properties

PMID:
28764064
DOI:
10.1016/j.foodchem.2017.06.003
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center