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- Title
Increasing Amino Acids Content of White Wines with Enzymes Treatments.
- Authors
Scutarașu, Elena Cristina; Luchian, Camelia Elena; Cioroiu, Ionel Bogdan; Trincă, Lucia Carmen; Cotea, Valeriu V.
- Abstract
Wine's chemical structure is affected by many biochemical transformations during the winemaking process, which are catalysed by specific enzymes. These compounds participate in the formation of amino acids, which also have fundamental functions in the sensory quality of wine. Therefore, this research focuses on monitoring the effect of enzymes on amino acid concentration during the fermentation of Fetească regală and Sauvignon blanc wines. A total of 22 amino acids were quantified using an ultra-high liquid chromatography system coupled with mass spectrometry detection. Data indicated a major impact of the analysed variables (enzyme type and grape variety) on wine's characteristics. Considerable amounts of some essential amino acids, such as histidine, isoleucine, phenylalanine, and tryptophan, were found in samples treated with pectinases preparations. The administration of pectinases was more effective in the Fetească regală wines in the applied work conditions, although the β-glycosides generated the highest values for most amino acids in the Sauvignon blanc. Pectinases can provide more acceptable sensory characteristics of wine compared to β-glycosides in the applied work conditions (when they are applied in the pre-fermentation stage), while these samples generally showed the lowest intensity for some negative descriptors, such as phenolic, mineral or a bitter taste.
- Subjects
WHITE wines; AMINO acids; ESSENTIAL amino acids; SAUVIGNON blanc; JOB applications; BITTERNESS (Taste); ENZYMES
- Publication
Agronomy, 2022, Vol 12, Issue 6, p1406
- ISSN
2073-4395
- Publication type
Article
- DOI
10.3390/agronomy12061406