DBPapers
DOI:10.5593/SGEM2013/BF6/S25.032

THE EXTRACTION AND POTENTIATING OF THE AROMA COMPOUND IN RED GRAPES USING COMMERCIAL ENZYMATIC MIXTURES

E. Lengyel, O. Tita, L. Oprean, R. Iancu, O. Ketney, D. Stegarus, R. Popescu
Tuesday 6 August 2013 by Libadmin2013

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 317 - 324 pp

ABSTRACT

One of the most important technological operations in red wines is the stage of maceration-fermentation process considered crucial in intensifying the flavor substances. Currently using a wide range of commercial enzymes to extract odorous substances from grapes, but each party prepared differently influences this process. This study aims at selecting those enzyme preparations that have a positive impact in achieving superior red wines Cabernet Sauvignon and Pinot noir vineyard varieties from Recas. In this purpose have selected four commercial enzyme Jaffa fruit, Sihazym EXTRO, Zymovarietal-flavor G, Enovin varietal and track the evolution of total acidity, the accumulation of anthocyanins and polyphenols. Aroma substances were identified and quantified by GC-MS methods, the results recommending the use of enzymes in the range Sihazym EXTRO fermentation maceration process, the giving of two red varieties superior sensory attributes studied.

Keywords: GC-MS, commercial enzymatic mixtures, red grape varieties, aroma compound