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Effect of a cold‐active pectinolytic system on colour development of M albec red wines elaborated at low temperature
Author(s) -
Martín María Carolina,
Morata de Ambrosini Vilma Inés
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12498
Subject(s) - maceration (sewage) , winemaking , pectin lyase , food science , fermentation , chemistry , pectin , pectinase , ethanol fermentation , wine , pasteurization , extraction (chemistry) , enzyme , chromatography , biochemistry , materials science , composite material
Summary The effect of a new cold‐active pectinolytic system on colour of M albec wines was studied under the following winemaking conditions: (i) fermentation at low temperature (20 °C) and (ii) prefermentative cold maceration (PCM) (5 °C–7 days) followed by traditional fermentation (28 °C). The pectinolytic system was mainly composed of polymethylgalacturonase and pectin lyase activities, detected under similar conditions to those in winemaking ( pH 3.6–20 °C). The results show that the enzyme system significantly accelerated colour extraction by reducing the maceration time necessary for vinification at low temperature and shortening the PCM stage. Enzyme‐treated wines exhibited better chromatic parameters than their controls at devatting and after 6 months of storage. The cold‐active enzyme compensated the decrease in colour extraction due to the low maceration temperature, achieving high‐quality wines with chromatic characteristics similar to those of traditional wines.