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Food Chemistry
Volume 340, 2021, 127910

Evolution of phenolic profile of white wines treated with enzymes

Elena-Cristina Scutara?ua, Camelia Elena Luchiana, Laurian Vlaseb, Lucia Cintia, Colibabaa, Ana Maria, Gheldiua, Valeriu V.Coteaa

University of Agricultural Sciences and Veterinary Medicine “Ion Ionescu de la Brad”, 3rd Mihail Sadoveanu Alley, Iași 700489, Romania.

Abstract

The aim of this study is to monitor the evolution of the principal phenolic compounds throughout the fermentation stage of white wines treated with different enzymes. The effect of five commercial enzymes on the evolution of the phenolic profile during the alcoholic fermentation of white wines obtained from Fetească regală and Sauvignon blanc varieties was evaluated. Physicochemical properties of resulted wine samples have been analyzed according to OIV standards and regulations. The evolution of the principal phenolic compounds was carried out using HPLC method. Enzymatic treatments did not significantly affect the physicochemical composition of the obtained wines. The analyzed samples showed different variations on the phenolic compound content, depending on the type of added enzyme and grape variety. The statistical analysis confirms that enzymes significantly contributed to the enrichment of the wines with phenolic compounds, especially with p-coumaric, gentisic, caftaric, and protocatechuic acids.

Keywords: Phenolic compounds, Enzymes, Fermentation stage, Pectolytic enzymes, -Glycosides.

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