Gómez Plaza, Encarna

Person:
Gómez Plaza, Encarna

Name

Gómez Plaza, Encarna

publication.page.department

Universidad de Murcia. Departamento de Tecnología de los Alimentos,Nutrición y Bromatología

Full item page

Search Results

Now showing 1 - 9 of 9

Restricted
High‑power ultrasounds as a tool for the formation of stable pigments during the aging of red wines
(Springer Nature Link, 2025-06-06) Gomez-Plaza, Encarna; Pérez Porras, Paula; Bautista Ortín, Ana Belén; Osete Alcaraz, Lucía; Carrasco‑Palazón, María José; Jurado, Ricardo; Gómez Plaza, Encarna; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
Los ultrasonidos de alta potencia (US) se han consolidado como una herramienta útil para obtener vinos con altos niveles de compuestos fenólicos y aromáticos. Sin embargo, la falta de estudios a escala semiindustrial sobre el envejecimiento de estos vinos pone de manifiesto la necesidad de estudiar los posibles efectos de la sonicación de la uva en los procesos de evolución del vino. Se realizaron análisis de la composición fenólica en distintas etapas (embotellado, y tras 6 y 12 meses de envejecimiento en botella) en vinos elaborados mediante la aplicación de US sobre uvas estrujadas y con diferentes tiempos de maceración (48 h, 72 h y 7 días). Los resultados no solo muestran una mayor concentración de compuestos fenólicos en el momento del embotellado debido a la aplicación de US, sino que también demuestran un mayor potencial de envejecimiento en dichos vinos, atribuido a la presencia de reacciones de polimerización y a la formación de pigmentos estables. Esto se observó incluso en vinos con tiempos cortos de maceración, que además presentaron una mayor estabilidad de su composición fenólica. Así, el incremento en la concentración de compuestos polimerizados observado tras 6 meses en vinos elaborados a partir de uvas sonicadas fue aproximadamente un 35 % superior al del vino control y alrededor de un 42 % tras 12 meses.
Open Access
The generation of suspended cell wall material may limit the effect of ultrasound technology in some varietal wines
(MDPI, 2024-04-24) Pérez Porras, Paula; Bautista Ortín, Ana Belén; Martínez-Lapuente, Leticia; Guadalupe, Zenaida; Ayestarán, Belén; Gómez Plaza, Encarna; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
The disruptive effect exerted by high-power ultrasound on grape cell walls enhances phenolic extraction, improving chromatic characteristics during red wine maceration. However, short maceration times may, sometimes, hinder this enhancement, and this effect could be attributed to the suspended cell wall material formation facilitated by sonication. This suspended material, having a strong affinity for phenolic compounds, can lead to their precipitation and elimination during subsequent vinification stages and, consequently, a significant portion of extracted phenolic compounds may not contribute to the final phenolic composition of the wine, impacting its chromatic features. To demonstrate this effect, sonicated grapes of two different varieties were vinified with No modified process that eliminated part of this suspended material. Results confirm our hypothesis; that is, the lack of positive outcomes in some cases is due to phenolic compound adsorption on suspended material.
Open Access
Effect of pre-fermentative treatments on polysaccharide composition of white and rosé musts and wines
(American Chemical Society, 2023-02-25) Martínez-Lapuente, Leticia; Guadalupe, Zenaida; Higueras, Manuel; Ayestarán, Belén; Pérez Porras, Paula; Bautista Ortín, Ana Belén; Gómez Plaza, Encarna; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
This paper studied the effect of conventional pre-fermentative techniques (direct pressing “CP” and cold maceration “CM”) and an innovate technique (high power ultrasounds “S”), applied to Viogner and Monastrell grapes on the polysaccharide content of the musts, white and rosé wines, and after six months of bottle aging. The results showed that the longer pre-fermentation maceration time applied with the CM technique compared to the short ultrasonic maceration was key in the extraction of polysaccharides from the grape to the must. CP treatment produced wines with the lowest content of total soluble polysaccharide families since it was the least intense pretreatment for the disruption of the grape berry cell wall polysaccharides. Ultrasonic pretreatment could be used as a new tool to increase the solubilization of polysaccharides in wines, positively affecting the wine colloidal properties. During bottle aging, there wasn’t a clear effect of pretreatments on the evolution of polysaccharides.
Open Access
Revisiting the use of pectinases in enology: a role beyond facilitating phenolic grape extraction
(Elsevier, 2021-10-01) Osete Alcaraz, Andrea; Gómez Plaza, Encarna; Pérez Porras, Paula; Bautista Ortín, Ana Belén; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
With the objective of improving both the extraction of phenolic compounds from grapes and their maintenance in the final wine, we compared the effect of favoring phenolic extraction with a pectolytic-based maceration enzyme with that of favoring both phenolic extraction and the partial elimination of the suspended material using a pectolytic-based clarification enzyme. The phenolic composition of the final wines and those adsorbed to the precipitated lees were analyzed. Both enzymes increased wine color intensity and phenolic content, but the best results were observed when the clarification enzyme was used. This enzyme generated the largest losses of phenolics bound to precipitated lees. However, this resulted in a positive effect, the precipitation of lees rich in phenolic compounds probably created a pronounced gradient of phenolic compounds from grapes to must/wine and better chromatic characteristics in the final wine, compared with the wine made using a traditional maceration enzyme.
Open Access
Using high-power ultrasounds in red winemaking: effect of operating conditions on wine physico-chemical and chromatic characteristics
(Elsevier, 2020-11-27) Pérez Porras, Paula; Bautista Ortín, Ana Belén; Jurado, Ricardo; Gómez Plaza, Encarna; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
This study presents the application of high-power ultrasounds (US) to crushed grapes using winery-scale equipment and studies, for the first time at this scale, how the frequency of the ultrasounds affects the extraction of phenolic compounds from grapes and the chromatic and physico-chemical characteristics of the finished wines, in an attempt to optimize the maceration process. The results showed how US modified the physical characteristics of the grape skin, facilitating phenolic extraction and improving the wine chromatic characteristics but only produced slight differences in the physico-chemical characteristics of the finished wines. The two different frequencies applied led to some differences in the wine phenolic composition, especially higher tannin extraction at 20 kHz whereas anthocyanin extraction was favoured at 28 kHz. Wines made with sonicated grapes and 72 h of skin maceration time were chromatically very similar to control wines with four more days of skin contact, indicating that this technological process may increase the working capacity of the winery by allowing a reduction of more than 50% in the maceration time.
Open Access
The production and application of enzymes related to the quality of fruit wine
(Taylor and Francis, 2020-05-19) Yang, Hua; Lu, Jian; Gómez Plaza, Encarna; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
Grape wine is the most widely consumed fruit wine in the world. With the increasing diversification of consumers' needs, the variety of fruit wines in the market is becoming more and more abundant. Whether it is the production of grape wine or other fruit wines these processes are inseparable from the participation of enzymes. The quality of these wines is closely related to the application of enzymes in the winemaking process. Enzymes are involved in pre-treatment, fermentation, filtration, flavoring, aging and storage of fruit wines. This review systematically illustrated the role of pectinase, β-glucanase, β-glucosidase, lysozyme, glucose oxidase, lysozyme, protease, tannase, urease, in the production of wines and their current production status and also provided a theoretical basis for better application of various enzymes in the production of various fruit wines. This knowledge could be great significance to improve the quality of fruit wines and reduce the production costs in the fruit wine industry.
Open Access
Effects of combining high power ultrasound and enological enzymes on the composition of polysaccharides in red wine
(Elsevier, 2022-10-04) Martínez-Lapuente, Leticia; Guadalupe, Zenaida; Ayestarán, Belén; Pérez Porras, Paula; Bautista Ortín, Ana Belén; Gómez Plaza, Encarna; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
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.
Open Access
Combining high-power ultrasound and enological enzymes during winemaking to improve the chromatic characteristics of red wine
(Elsevier, 2021-12-28) Pérez Porras, Paula; Bautista Ortín, Ana Belén; Jurado, Ricardo; Gómez Plaza, Encarna; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
Several techniques have been used by the winemaking industry to facilitate the extraction of grape phenolic compounds during the maceration process. Interest in innovative techniques such as high-power ultrasound (US) has increased in recent years, replacing more traditional techniques such as the addition of pectolytic enzymes (E). This study evaluates the combined effect of ultrasound and enological enzymes, used at semi-industrial scale at the time of crushing, on the chromatic characteristics of red wine. Variables such as the timing of enzyme addition and the ripening state of the grapes were considered. The results showed that ultrasound had a greater effect than enological enzymes when used alone, especially when the ripest grapes were used. The results also indicate that, when added after sonication, the enzymes favored the US effect, enabling the contact time necessary to achieve a wine with chromatic characteristics similar to those resulting from a traditional maceration process to be reduced by 4 days. Carried out on a semi-industrial scale, the study demonstrates that the adequate combination of these two techniques can optimize the maceration process both in terms of time and the wine organoleptic characteristics, making the technique of special interest for industrial application.
Open Access
Ultrasound treatment of crushed grapes: effect on the must and red wine polysaccharide composition
(Elsevier, 2021-03-23) Martínez Lapuente, Leticia; Guadalupe, Zenaida; Ayestarán, Belén; Pérez Porras, Paula; Bautista Ortín, Ana Belén; Gómez Plaza, Encarna; Tecnología de Alimentos, Nutrición y Bromatología; Facultad de Veterinaria
This paper studied the effect on the molecular weight and polysaccharide composition of musts and wines of the application of high-power ultrasound (US) at 20 and 28 kHz on crushed grapes. Two different pomace maceration times (short and mid) were tested for sonicated and control vinifications. A long pomace maceration time was also tested for non-treated wines. In must samples, US significantly increased the content of monosaccharides and polysaccharides rich in arabinose and galactose (PRAG), and the average molecular weight of smaller PRAG, mannoproteins (MP) or mannans. The 28 kHz had a major effect on most wine monosaccharides and grape polysaccharides. The wine obtained from sonicated grapes at 28 kHz and with mid maceration had higher rhamnogalacturonans type II and PRAG content than its control, and closer polysaccharide and monosaccharide content to long maceration control wines. No significant differences were obtained in the MP content between sonicated and control wines.