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Revisiting the use of pectinases in enology: a role beyond facilitating phenolic grape extraction

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dc.contributor.authorOsete Alcaraz, Andrea
dc.contributor.authorGómez Plaza, Encarna
dc.contributor.authorPérez Porras, Paula
dc.contributor.authorBautista Ortín, Ana Belén
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.contributor.otherFacultad de Veterinaria
dc.date.accessioned2026-01-07T12:49:12Z
dc.date.available2026-01-07T12:49:12Z
dc.date.copyright© 2021 The Author(s)
dc.date.issued2021-10-01
dc.description.abstractWith 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.
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dc.identifier.citationOsete-Alcaraz A, Gómez-Plaza E, Pérez-Porras P, Bautista-Ortín AB. Revisiting the use of pectinases in enology: A role beyond facilitating phenolic grape extraction. Food Chem. 2022 Mar 15;372:131282. Epub 2021 Oct 1. PMID: 34638064.
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2021.131282
dc.identifier.issn0308-8146
dc.identifier.urihttp://hdl.handle.net/10201/183969
dc.languageeng
dc.publisherElsevier
dc.relationSin financiación externa a la Universidad
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814621022883?via%3Dihub
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectTannins
dc.subjectAnthocyanins
dc.subjectPectolytic enzymes
dc.subjectWine
dc.subjectLees
dc.subjectPhenolic content
dc.subject.odsObjetivo 2: Hambre y seguridad alimentaria
dc.titleRevisiting the use of pectinases in enology: a role beyond facilitating phenolic grape extraction
dc.typeinfo:eu-repo/semantics/article
dc.type.versioninfo:eu-repo/semantics/publishedVersión
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