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Artículo

Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature

Martín, María CarolinaIcon ; Morata, Vilma InesIcon
Fecha de publicación: 02/2014
Editorial: Wiley
Revista: International Journal of Food Science and Technology
ISSN: 0950-5423
e-ISSN: 1365-2621
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Biotecnología Industrial

Resumen

The effect of a new cold-active pectinolytic system on colour of Malbec 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.
Palabras clave: Colour , Enzymes , Fermentation Technology , Pectin , Polyphenols , Wine And Enology
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info:eu-repo/semantics/openAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/32283
URL: http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12498/abstract
DOI: http://dx.doi.org/10.1111/ijfs.12498
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Articulos(CCT - MENDOZA)
Articulos de CTRO.CIENTIFICO TECNOL.CONICET - MENDOZA
Citación
Martín, María Carolina; Morata, Vilma Ines; Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature; Wiley; International Journal of Food Science and Technology; 49; 8; 2-2014; 1893-1901
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