The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines
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The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines. / Kuhlman, Brock; Hansen, Jeanett; Jørgensen, Bodil; du Toit, Wessel; Moore, John P.
I: Food Chemistry, Bind 385, 132645, 2022.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - The effect of enzyme treatment on polyphenol and cell wall polysaccharide extraction from the grape berry and subsequent sensory attributes in Cabernet Sauvignon wines
AU - Kuhlman, Brock
AU - Hansen, Jeanett
AU - Jørgensen, Bodil
AU - du Toit, Wessel
AU - Moore, John P.
PY - 2022
Y1 - 2022
N2 - Pectolytic enzyme maceration is common for producing red wines, but the effects on bitterness and astringency are not well understood. Glycan microarrays assessed polysaccharide diversity and with polyphenol analysis was correlated with sensory data on descriptors of astringency and their perceived levels in enzyme-crafted Cabernet Sauvignon wines. Enzyme use is shown to have no effect on bitterness, but enzyme-macerated wines are more astringent. The data suggests that pectolytic enzymes are much more pronounced in their effect on the cell wall matrix than the ripeness of the berries at harvest and subsequent sensory perception. Enzyme-macerated red wines showed higher levels of polyphenol which were more polymerized and galloylated. The polyphenol-rich wines were described as hard, chalky, grippy, grainy and dry. The non-enzyme wines had elevated levels of arabinogalactan protein and pectin epitopes (notably biomarker mAbs JIM8 and JIM13) with the wines being characterized as soft, fine and velvety.
AB - Pectolytic enzyme maceration is common for producing red wines, but the effects on bitterness and astringency are not well understood. Glycan microarrays assessed polysaccharide diversity and with polyphenol analysis was correlated with sensory data on descriptors of astringency and their perceived levels in enzyme-crafted Cabernet Sauvignon wines. Enzyme use is shown to have no effect on bitterness, but enzyme-macerated wines are more astringent. The data suggests that pectolytic enzymes are much more pronounced in their effect on the cell wall matrix than the ripeness of the berries at harvest and subsequent sensory perception. Enzyme-macerated red wines showed higher levels of polyphenol which were more polymerized and galloylated. The polyphenol-rich wines were described as hard, chalky, grippy, grainy and dry. The non-enzyme wines had elevated levels of arabinogalactan protein and pectin epitopes (notably biomarker mAbs JIM8 and JIM13) with the wines being characterized as soft, fine and velvety.
KW - Cabernet Sauvignon
KW - Enzymes
KW - Maceration
KW - Glycan microarrays
KW - Arabinogalactan proteins
KW - Tannins
KW - Astringency
KW - VITIS-VINIFERA L.
KW - HIGH-THROUGHPUT
KW - RED WINE
KW - ASTRINGENCY
KW - BITTERNESS
KW - SKIN
KW - TEMPRANILLO
KW - TANNINS
KW - COLOR
KW - FRACTIONATION
U2 - 10.1016/j.foodchem.2022.132645
DO - 10.1016/j.foodchem.2022.132645
M3 - Journal article
C2 - 35278728
VL - 385
JO - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
M1 - 132645
ER -
ID: 304158746