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Artículo

Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins

Cabeza, Maria SilvinaIcon ; Merín, María GabrielaIcon ; Martín, María CarolinaIcon ; Sabate, Daniela ConstanzaIcon ; Audisio, Marcela CarinaIcon ; Morata, Vilma InesIcon
Fecha de publicación: 12/2009
Editorial: American Society for Enology and Viticulture
Revista: American Journal of Enology and Viticulture
ISSN: 0002-9254
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
Biotecnología Industrial

Resumen

The effects of a surfactin from Bacillus subtilis C4 on the extraction of anthocyanins, other pigments, and total polyphenols by action of a pectinase from Bacillus sp. SC-H during a short maceration of Malbec grape skins were studied. A prefermentative extraction from skins free of pulp and seeds with an extraction solution in absence of ethanol for 2 hours was carried out. Color was measured by tristimulus colorimetry and traditional indices (color index, shade, and total polyphenol content) and anthocyanins were determined by HPLC. The color index increased from 2.878 ± 0.281 for natural extraction, to 5.500 ± 0.107 for samples with pectinase plus 0.095% surfactin, and to 6.036 ± 1.013 for samples with pectinase plus 0.286% surfactin. Total polyphenol content increased from 555.77 ± 5.00 mg GAE/L for natural extraction to 769.71 ± 38.21 mg GAE/L and to 769.05 ± 8.40 mg GAE/L for the aforementioned samples. Anthocyanic compounds were readily released from grape skins, especially malvidin derivatives, which are the main pigments responsible for red wine color. Malvidin-3-glucoside was increased by 10% and 15% and malvidin-3-acetylglucoside by 21% and 29% with the enzymatic and enzyme-surfactin treatments, respectively. The coordinates and CIELAB color differences were improved with respect to natural extraction because of red pigments; thus, the macerates became darker and with a more vivid color, with the best values corresponding to the highest surfactin concentration studied. The simultaneous use of the enzyme and surfactin enhanced the indices and anthocyanin composition during a short extraction from grape skins. However, it is necessary to study the effects on entire berries and in real winemaking conditions. Further investigation is required in order to propose red wine maceration with the addition of pectinasesurfactin complex as a new tool in winemaking.
Palabras clave: Pectinase , Surfactin , Bacillus , Anthocyaninanthocyanin
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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/11336/65897
URL: http://www.ajevonline.org/content/60/4/477.article-info
Colecciones
Articulos(INIQUI)
Articulos de INST.DE INVEST.PARA LA INDUSTRIA QUIMICA (I)
Citación
Cabeza, Maria Silvina; Merín, María Gabriela; Martín, María Carolina; Sabate, Daniela Constanza; Audisio, Marcela Carina; et al.; Effect of pectinase - surfactin system on pigments and total polyphenols extraction from Malbec grape skins; American Society for Enology and Viticulture; American Journal of Enology and Viticulture; 60; 4; 12-2009; 477-483
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