Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine

In this work different oenological techniques, used at semi-industrial scale, were applied for their effect of deconstructing the polysaccharide network of the cells of the grape during the maceration: high-power ultrasound (US), a new technique recently introduced in the wine industry, and other conventional ones, such as the addition of pectolytic enzymes (E). The objective was to study if the combined effect of US and E, used at the moment of crushing, had a synergistic effect on the content of polysaccharides in red wines, compared to red wines made with the techniques applied separately. The timing of enzyme addition, maceration time and the ripening state of the grapes were the studied variables. Ultrasound treatment showed a greater effect than enological enzymes when used alone, especially when the ripest grapes were employed. The results also indicated that the combined treatment, regardless of the order of enzyme addition, did not improve the release of grape polysaccharides into the wine. Sonication maintained the same profile of polysaccharides than the control wine. The study demonstrated that sonication treatment increased the content of polysaccharides from the grapes into the wines, allowing a reduction of the maceration time.

Bibliographic Details

Main Authors:	Martínez-Lapuente, Leticia, Guadalupe, Zenaida, Ayestarán, Belén, Pérez-Porras, Paula, Bautista-Ortín, Ana Belén, Gómez-Plaza, Encarna
Other Authors:	Ministerio de Ciencia, Innovación y Universidades (España)
Format:	artículo biblioteca
Published:	Elsevier 2022-12-01
Subjects:	Red wine, Monosaccharides, High-power ultrasounds, Enzymes, Combination of techniques,
Online Access:	http://hdl.handle.net/10261/296459 http://dx.doi.org/10.13039/501100011033
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