The effect of a commercial pectolytic enzyme on grape skin cell wall degradation and colour evolution during the maceration process

Food Chemistry

Volumn 130, Issue 3, 2012, Pages 626-631

  Romero Cascales, I ^a   Ros Garcia J M ^a   Lopez Roca J M ^a   Gomez Plaza E ^a  

^a UNIVERSITY OF MURCIA   (Spain)

Author keywords

Cell walls; Colour extracting enzyme; Maceration time; Wine

Indexed keywords

CELL WALL DEGRADATION; CELL WALLS; GRAPE SKIN; HIGH QUALITY; MACERATION TIME; PECTOLYTIC ENZYMES; PHENOLIC COMPOUNDS; WINE QUALITY;

DEGRADATION; FRUITS; PHENOLS; WINE;

ENZYMES;

ALPHA GALACTOSIDASE; BETA GALACTOSIDASE; BETA GLUCOSIDASE; CELLULASE; ENZYME; GALACTANASE; PECTATE LYASE; PECTIN; PECTIN ESTERASE; PECTIN LYASE; PECTOLYTIC ENZYME; PHENOL DERIVATIVE; POLYGALACTURONASE; PROTEINASE; SUGAR; UNCLASSIFIED DRUG; URONIC ACID; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; CELL WALL; CHEMICAL PARAMETERS; CONTROLLED STUDY; ENZYMATIC DEGRADATION; ENZYME ACTIVITY; EXTRACTION; FOOD COLOR; FOOD PROCESSING; FOOD QUALITY; GRAPE; GRAPE SKIN CELL WALL; MACERATION; MEMBRANE STRUCTURE; PLANT CELL; WINE;

VITACEAE;

EID: 80052749780     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.07.091     Document Type: Article

References (28)

1. K. Amrani Joutei, F. Ouazzani Chahdi, D. Bouya, C. Saucier, and Y. Glories Electronic microscopy examination of the influence of purified enzymatic activities on grape skin cell wall Journal International des Sciences de la Vigne et du Vin 37 2003 23 30 (Pubitemid 38610675)
2. Apolinar-Valiente, R., Bautista-Ortín, A. B., Romero-Cascales, I., López-Roca, J. M., Gómez-Plaza, E., Ros-García, J. M. (2008). Enzymatic degradability of skins from Cabernet sauvignon, Syrah, and Monastrell grapes by pure polysaccharide hydrolases and esterases. In: Second international symposium on macromolecules and secondary metabolites of grapevine and wines-MACROWINE (p. 15). France: Montpellier.
3. J.M. Auw, V. Blanco, S.F. O'Keefe, and C.A. Sims Effect of processing on the phenolics and colour of Cabernet Sauvignon, Chambourcin and Noble wines and juices American Journal of Enology and Viticulture 47 1996 279 286 (Pubitemid 26369443)
4. E.A. Barka, S. Kalantari, J. Makhlouf, and J. Arul Impact of UV-C irradiation on the cell wall-degradation enzymes during ripening of tomato (Lycopersicon esculemtum L.) fruit Journal of Agricultural and Food Chemistry 48 2000 667 671 (Pubitemid 30193986)
5. A.B. Bautista-Ortín, A. Martínez-Cutillas, J.M. Ros-García, J.M. López-Roca, and E. Gómez-Plaza Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins International Journal of Food Science and Technology 40 2005 1 12
6. I. Budić-Leto, T. Lovrić, J. Gajdoš- Kljusurić, I. Pezo, and U. Vrhovšek Anthocyanin composition of the red wine Babić affected by maceration treatment European Food Research and Technology 222 2006 397 402 (Pubitemid 43214134)
7. S. Clare, G. Skurray, and L. Theaud Effect of a pectolytic enzyme on the colour of red wine The Australian & New Zealand Grapegrower & Winemaker 456 2002 29 35
8. Y. Glories, and C. Saucier Tannin evolution from grape to wine. Effects on wine taste J.M. Rantz, Proceedings of the ASEV 50th anniversary annual meeting 2000 ASEV Davis, CA 353 355
9. E. Gómez-Plaza, R. Gil-Muñoz, J.M. López-Roca, and A. Martínez Colour and phenolic compounds of a young red wine. Influence of winemaking techniques, storage temperature and length of storage time Journal of Agricultural and Food Chemistry 48 2000 736 741 (Pubitemid 30193997)
10. L. Guérin, D.H. Sutter, A. Demois, M. Chereau, and G. Trandafir Determination of activity profiles of the main commercial enzyme preparations used in winemaking American Journal of Enology and Viticulture 60 3 2009 322 331
11. Gump, B. H., & Halght, K. G. (1995). A preliminary study of industrial enzyme preparations for colour extraction/stability in red wines. Cati publication 950901, Viticulture and Enology Research Centre. Fresno: California State University.
12. J.F. Harberston, J.A. Kennedy, and D.O. Adams Tannin in skins and seeds of Cabernet Sauvignon, Syrah and Pinot Noir berries during ripening American Journal of Enology and Viticulture 53 2002 54 59 (Pubitemid 34553911)
13. H. Kelebec, A. Canbas, T. Cabaroglu, and S. Selli Improvement of anthocyanin content in the cv. Öküzgözü wines by using pectolytic enzymes Food Chemistry 105 2007 334 339 (Pubitemid 47016792)
14. H. Kelebec, A. Canbas, S. Serkan, C. Saucier, M. Jourdes, and Y. Glories Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Boazkere and Öküzgözü Journal of Food Engineering 77 2006 1012 1017 (Pubitemid 43947371)
15. G.D. Manrique, and F.M. Lajolo Cell-wall polysaccharide modifications during postharvest ripening of papaya fruit (Carica papaya) Postharvest Biology and Technology 33 2004 11 26 (Pubitemid 38722529)
16. N. Nelson A photometric adaptation of the Somogy method for the determination of glucose Journal of Biological Chemistry 153 1944 375 380
17. K.J. Nunan, C. Davies, S.P. Robinson, and G.B. Fincher Expression patterns of cell wall-modifying enzymes during grape berry development Planta 214 2001 257 264 (Pubitemid 36059277)
18. K.J. Nunan, I.M. Sims, A. Bacic, and S.P. Robinson Changes in cell wall composition during ripening of grape berries Plant Physiology 118 1998 783 792 (Pubitemid 128653003)
19. A.E. Ortega-Regules, J.M. Ros-García, A.B. Bautista-Ortín, J.M. López-Roca, and E. Gómez-Plaza Differences in morphology and composition of skin and pulp cell walls from grapes (Vitis vinifera, L.): technological implications European Food Research and Technology 227 2008 223 231 (Pubitemid 351491095)
20. A.E. Ortega-Regules, J.M. Ros-García, A.B. Bautista-Ortín, J.M. López-Roca, and E. Gómez-Plaza Changes in skin cell wall composition during the maturation of four premium wine grape varieties Journal of the Science of Food and Agriculture 88 2008 420 428 (Pubitemid 351183347)
21. F. Pardo, R. Salinas, G. Alonso, G. Navarro, and M.D. Huerta Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines Food Chemistry 67 1999 135 142 (Pubitemid 29385537)
22. I. Revilla, and M.L. Gónzalez-San José Compositional changes during the storage of red wines treated with pectolytic enzymes: low molecular-weight phenols and flavan-3-ol derivate levels Food Chemistry 80 2003 205 214 (Pubitemid 35463094)
23. Romero-Cascales, I. (2008). Extracción de compuestos fenólicos de la uva la vino. Papel de los enzimas de maceración. PhD Thesis, University of Murcia, Spain. < http://hdl.handle.net/10803/11064 >.
24. I. Romero-Cascales, J.I. Fernández-Fernández, J.M. Ros-García, J.M. López-Roca, and E. Gómez-Plaza Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes International Journal of Food Science and Technology 43 2008 1295 1305 (Pubitemid 351809409)
25. H.M. Rosli, and P.M. Civello Changes in cell wall composition of three Fragaria x ananassa cultivars with different softening rates during ripening Plant Physiology and Biochemistry 42 2004 823 831 (Pubitemid 40722055)
26. S. Vidal, P. Williams, M. O'Neill, and P. Pellerin Polysaccharides from grape berry cell walls. Part I. Tissue distribution and structural characterization of the pectic polysaccharides Carbohydrate Polymers 45 2001 315 323 (Pubitemid 32421491)
27. U. Vrhovsek, A. Vanzo, and J. Nemanic Effect of red wine maceration techniques on oligomeric and polymeric proanthocyanidins in wine cv Blaufränkisch Vitis 41 2002 47 51 (Pubitemid 34299722)
28. J. Wightman, and R. Wrolstad ß-Glucosidase activity in juice-processing enzymes based on anthocyanin analysis Journal of Food Science 61 1996 544 547 pp. 544-547, 552 (Pubitemid 26287686)