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Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines

Abstract : Effect of macerating enzymes on the polyphenol and polysaccharide composition of Merlot wines after 20 months of ageing was studied over three vintages (2004, 2005, 2006). Pectinase rich enzyme preparations, by degrading grape berry cell walls, led to a modification of the molecular weight distribution of polysaccharides released into the wines. Enzyme-treated wines contained more Rhamnogalacturonan II (RG-II) and less polysaccharides rich in arabinose and galactose (PRAGs) over the three vintages. The enzyme treatment also modified wine polyphenol composition. An increase of colour intensity, of derived pigments resistant to sulphite bleaching and of proanthocyanidins (condensed tannins) was observed, modulated by vintage effect. Principal Component Analysis of all the data indicated both vintage and enzyme effects. Beside the vintage effect separating the wine samples, the impact of enzyme treatment on wines was established for each year
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https://hal.inrae.fr/hal-02662524
Déposant : Migration Prodinra <>
Soumis le : dimanche 31 mai 2020 - 00:28:58
Dernière modification le : jeudi 12 novembre 2020 - 10:06:06

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Marie-Agnès Ducasse, Rose-Marie Canal-Llauberes, Marie de Lumley, Pascale Williams, Jean Marc Souquet, et al.. Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines. Food Chemistry, Elsevier, 2010, 118 (2), pp.369-376. ⟨10.1016/j.foodchem.2009.04.130⟩. ⟨hal-02662524⟩

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