Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity
The aim of this study was to evaluate the impact of the macerating enzyme addition (Sihazym Extro and Vinozym Vintage) on the extraction of phenolics, colour components, and antioxidants in Babica wine. Spectrophotometry was used for determination of total phenolics, anthocyanins, and wine colour...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.journalssystem.com/pjfns/The-effect-of-enzyme-assisted-vinification-on-wine-phenolics-colour-components-and,115461,0,2.html |
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| author | Ivana Generalić Mekinić Živko Skračić Ana Kokeza Barbara Soldo Ivica Ljubenkov Mara Banović Vida Šimat Danijela Skroza |
| author_facet | Ivana Generalić Mekinić Živko Skračić Ana Kokeza Barbara Soldo Ivica Ljubenkov Mara Banović Vida Šimat Danijela Skroza |
| author_sort | Ivana Generalić Mekinić |
| collection | DOAJ |
| description | The aim of this study was to evaluate the impact of the macerating enzyme addition (Sihazym Extro and Vinozym Vintage) on the extraction of phenolics, colour components, and antioxidants in Babica wine. Spectrophotometry was used for determination of total phenolics, anthocyanins, and wine colour parameters (intensity, hue, and chromatic structure); the individual phenolics were detected using HPLC; while reducing and free radical scavenging activities of the samples were analysed using the FRAP and DPPH assays. The results indicate a more favourable effect of the Sihazym Extro on the extraction of phenolics, while both enzymes improved the extraction of anthocyanins during the maceration. The most abundant phenolic compounds were malvidin derivatives whose concentration continuously increased during the vinification and reached 82% of all anthocyanin derivatives in the control wine and 81% in both enzyme-treated wines. As expected, the antioxidant activity of the samples followed the trend of phenolics content growth and increased during the vinification, resulting in the higher activity of the enzyme-treated wines. |
| format | Article |
| id | doaj-art-2a0da082cce444d09c46d84dd818f21a |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2020-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-2a0da082cce444d09c46d84dd818f21a2025-02-02T18:39:49ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072020-03-0170211312310.31883/pjfns/115461115461Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant CapacityIvana Generalić Mekinić0Živko Skračić1Ana Kokeza2Barbara Soldo3Ivica Ljubenkov4Mara Banović5Vida Šimat6Danijela Skroza7Department of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, CroatiaSecondary School "Braća Radić", Put poljoprivrednika bb, HR-21217 Kaštel Štafilić, CroatiaDepartment of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, CroatiaDepartment of Chemistry, Faculty of Science, University of Split, R. Boškovića 33, HR-21000 Split, CroatiaDepartment of Chemistry, Faculty of Science, University of Split, R. Boškovića 33, HR-21000 Split, CroatiaDepartment of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, CroatiaUniversity Department of Marine Studies, University of Split, R. Boškovića 37, HR-21000 Split, CroatiaDepartment of Food Technology and Biotechnology, Faculty of Chemistry and Technology, University of Split, R. Boškovića 35, HR-21000 Split, CroatiaThe aim of this study was to evaluate the impact of the macerating enzyme addition (Sihazym Extro and Vinozym Vintage) on the extraction of phenolics, colour components, and antioxidants in Babica wine. Spectrophotometry was used for determination of total phenolics, anthocyanins, and wine colour parameters (intensity, hue, and chromatic structure); the individual phenolics were detected using HPLC; while reducing and free radical scavenging activities of the samples were analysed using the FRAP and DPPH assays. The results indicate a more favourable effect of the Sihazym Extro on the extraction of phenolics, while both enzymes improved the extraction of anthocyanins during the maceration. The most abundant phenolic compounds were malvidin derivatives whose concentration continuously increased during the vinification and reached 82% of all anthocyanin derivatives in the control wine and 81% in both enzyme-treated wines. As expected, the antioxidant activity of the samples followed the trend of phenolics content growth and increased during the vinification, resulting in the higher activity of the enzyme-treated wines.http://www.journalssystem.com/pjfns/The-effect-of-enzyme-assisted-vinification-on-wine-phenolics-colour-components-and,115461,0,2.htmlbabica cvwinemakingenzyme-assisted vinificationphenolic compoundscolourantioxidant activity |
| spellingShingle | Ivana Generalić Mekinić Živko Skračić Ana Kokeza Barbara Soldo Ivica Ljubenkov Mara Banović Vida Šimat Danijela Skroza Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity Polish Journal of Food and Nutrition Sciences babica cv winemaking enzyme-assisted vinification phenolic compounds colour antioxidant activity |
| title | Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity |
| title_full | Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity |
| title_fullStr | Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity |
| title_full_unstemmed | Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity |
| title_short | Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity |
| title_sort | effect of enzyme assisted vinification on wine phenolics colour components and antioxidant capacity |
| topic | babica cv winemaking enzyme-assisted vinification phenolic compounds colour antioxidant activity |
| url | http://www.journalssystem.com/pjfns/The-effect-of-enzyme-assisted-vinification-on-wine-phenolics-colour-components-and,115461,0,2.html |
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