RT Journal Article
SR Electronic
T1 Some Effects of Processing Enzymes on Anthocyanins and Phenolics in Pinot noir and Cabernet Sauvignon Wines
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 39
OP 48
DO 10.5344/ajev.1997.48.1.39
VO 48
IS 1
A1 Jolynne D. Wightman
A1 Steven F. Price
A1 Barney T. Watson
A1 Ronald E. Wrolstad
YR 1997
UL http://www.ajevonline.org/content/48/1/39.abstract
AB Pinot noir and Cabernet Sauvignon wines were made using four commercial enzyme preparations along with controls. Total monomeric anthocyanin and individual pigments changes were monitored throughout wine-making and storage using spectrophotometric and HPLC methods. A complete phenolic profile of the wines was determined at the completion of fermentation by HPLC. Three of the enzyme treated Pinot noir wines contained significantly less total monomeric anthocyanin than control (p < 0.05) and decreased amounts of the major pigment, malvidin-3-glucoside. Pigment changes were less pronounced in the Cabernet Sauvignon wines as compared to Pinot noir. Two enzyme treated Cabernet Sauvignon wines contained less (p < 0.05) malvidin-3-glucoside, 3-glucosylacetate, and 3-glucosylcoumarate, than did the control. One of the enzymes appeared to hydrolyze quercetin glucuronide with a concomitant rise in the aglycon, trans-Resveratrol content increased in all enzyme treated wines and those that had the greatest resveratrol content also contained the greatest quantity of quercetin aglycon. Enzymes appeared to contain varying degrees of an esterase activity as shown by the cleavage of tartaric acid from caffeoyl tartrate to form caffeic acid. These activities occurred in both Cabernet Sauvignon and Pinot noir