Influence of pectolytic enzymes and selected yeast strains on the chemical composition of blackberry wines

• Autorzy: Tomic A. , Zulj M.M. , Andabaka Z. , Tomaz I. , Jakobovic S. , Jeromel A.
• Języki publikacji: EN

Abstrakty

EN

The aim of this study was to determine concentrations of individual o rganic acids, polyphenolic and aromatic compounds in blackberry wine, and to defi ne the Influence of different yeast strains (Uvaferm BDX and Lalvin 71B) and pectolytic enzymes (Lallzyme OE and Lallzyme EX-V) on the chemical composition and quality of the wine. Blackberry wines were produced in fi ve variants, depending on yeasts and enzymes used: BDX OE, BDX EX-V, 71B OE, 71B EX-V, and Control without the addition of selected yeasts and enzymes. All blackberry wine variants were defi ned by a relatively high sum of organic acids. The citric acid was the predominant one, which concentrations ranged from 5.42 to 7.31 g/L. The concentration of gallic acid ranged from 19 to 37 mg/L and was in dependence of the yeast strain used. The concentration of procyanidin B2 which was the predominant flavan-3-ol compound, ranged from 103 to 117 mg/L, and there were no signifi cant differences between individual wine variants in the experiment. Rutin is the predominant compound in the fl avonol group, followed by quercetin-3-O-glucoside. The predominant one among the anthocyanins was cyanidin-3-O-glucoside whose concentrations ranged from 134 to 229 mg/L. According to the obtained results, the yeast strain and pectolytic enzymes had a signifi cant impact on the concentration of individual anthocyanins in the analyzed wines. The predominant group of aromatic compounds was monoterpenes, among which linalool was the most prominent in all of blackberry wine variants, except in Control.

Słowa kluczowe

EN

Croatia; wine; fruit wine; blackberry wine; enzyme; pectolytic enzyme; yeast strain; chemical composition; organic acid; polyphenolic compound; aromatic compound

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2018
• Tom: 68
• Numer: 3
• Opis fizyczny: p.263-272,fig.,ref.

Twórcy

autor

Tomic A.

• Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia

autor

Zulj M.M.

• Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia

autor

Andabaka Z.

• Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia

autor

Tomaz I.

• Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia

autor

Jakobovic S.

• Croatian Academy of Science and Art, Zupanijska 9, 34000 Pozega, Croatia

autor

Jeromel A.

• Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Svetosimunska 25, HR-10000 Zagreb, Croatia

Bibliografia

• 1. Amidžić Klarić D., Klarić I., Mornar A., Polyphenol content and antioxidant activity of commercial blackberry wines from Croatia: Application of multivariate analysis for geographic origin differentiation. J. Food Nutr. Res., 2011a , 50, 199–209.
• 2. Amidžić Klarić D, Klarić I., Velić D., Dragojević I.V., Evaluation of mineral and heavy metal contents in Croatian blackberry wines. Czech J. Food Sci., 2011b, 29, 260–267.
• 3. Amidžić Klarić D., Klarić I., Velić D., Velić N., Marček T., Evaluation of quercetin content, colour and selected physico-chemical quality parameters of Croatian blackberry wines. Pol. J. Food Nutr. Sci., 2017, 67, 75–84.
• 4. Buettner A., Springer Handbook of Odor. 2017, Springer International Publishing AG. Switzerland, pp. 151–152.
• 5. Clarke, R.J., Bakker J., Volatile components. 2004, in: Wine Flavour Chemistry, 2nd Edition, Blackwell Publishing, Oxford, UK, pp. 166–171.
• 6. Cooke R.C., Van Leeuwen K.A., Capone D.L., Gawel R., Elsey G.M., Sefton M.A., Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted γ-lactones in Australian red wine. J. Agr. Food Chem., 2009, 57, 2462–2467.
• 7. Ćujić N., Kundaković T., Šavikin T., Anthocyanins – The chemical analysis and biological properties. Lek. Sirov, 2013, 33, 19–37 (in Croatian; English abstract).
• 8. Darriet P., Recent advances in wine microbiology in relation to the organoleptic properties and the wine alterations. 1992, in: Les acquisitions récentes en microbiologie du vin. Incidences sur les propriétés organoleptiques et les altérations du vin (ed. P. Darriet). Tec-Doc Lavoisier, Paris, pp. 111–121 (in French).
• 9. Delcroix A., Gunata Z., Sapis J.C., Salmon J.M., Bayonove C., Glycosidase activities of three enological yeas t strains during winemaking: effect on the terpenol content of muscat wine. Am. J. Eno. Vitic., 1994, 45, 291–296.
• 10. Duncan D.B., Multiple range and multiple F tests. Biometrics, 1955, 11, 1–42.
• 11. Ferreira V., Lopez R., Cacho J.F., Quantitative determination of the odorants of young red wines from different grape varieties. J. Sci. Food Agr., 2000, 80, 1659–1667.
• 12. Fia G., Giovani G., Rosi I., Study of β-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity. J. Appl. Microb., 2005, 99, 509–517.
• 13. Frayne R.F., Direct analysis of the major organic components in grape must and wine using high performance liquid chromatography. Am. J. Eno. Vitic., 1986, 37, 281–287.
• 14. Gao J., Xi Z., Zhang J, Guo Z, Chen T., Fang Y., Influence of fermentation method on phenolics, antioxidant capacity and volatiles in blackberry wines. Anal. Lett., 2012, 45, 2603–2622.
• 15. Gazioglu Sensoy R.I., Gundogdu M., Sensoy S., Celik F., Dogan A., HPLC analysis of blackberry fruits for organic acid and sugar contents. III Intern. Symp. Pomeg. Minor Medit. Fruits, Acta Horticulare, 2013, 1089, 77–81.
• 16. Gerogiannaki-Christopoulou M., Athanasopoulos Kyriakidis N., Gerogiannaki I.A., Spanos M., trans-R esveratrol in wines from the major Greek red and white grape varieties. Food Contr., 2006, 17, 700–706.
• 17. Jackson R., Wine Science – Principles and Applications. 2014, 4th Edition . Academic Press, London, Oxford, Boston, New York, San Diego, pp. 6, 359–379; 7, 465–479.
• 18. Jayani R.S., Saxena S., Gupta R., Microbial pectinolytic enzymes: a review. Process Biochem., 2005, 40, 2931–2944.
• 19. Kennedy J.A., Grape and wine phenolic: Observations and recent findings. Cien. Inv. Agr., 2008, 35, 107–112.
• 20. Kennedy J.A., Saucier C., Glories Y., Grape and wine phenolics: History and perspective. Am. J. Eno. Vitic., 2006, 57, 239–248.
• 21. Ljevar A., Phenolic composition and antioxidant capacity of fruit wines. Doctoral thesis. Faculty of Food Technology and Biotechnology, University of Zagreb, 2016, p. 125 (in Croatian; English abstract).
• 22. Maslov L., Tomaz I., Mihaljević Žulj M., Jeromel A., Aroma characterization of predicate wines from Croatia Euro. Food Res. Tech., 2017, 243, 263–274.
• 23. Mitic M.N., Obradovic M.V., Mitic S.S., Pavlovic A.N., Pavlovic J.L., Stojanovic B.T., Free radical scav enging activity and phenolic profi le of selected Serbian red fruit wines. Revista de Chimie, 2013, 64, 68–73.
• 24. Moreno-Arribas M.V., Polo M.C., Wine chem. and biochem. 2009, Vol. 378. New York: Springer, pp. 4, 108–110; 8, 284–306; 9, 463–464.
• 25. Mudnic I., Budimir D., Modun D., Gunjaca G., Generalic I., Skroza D., Boban M., Antioxidant and vasodilatory effects of blackberry and grape wines. J. Med. Food, 2012, 15, 315–321.
• 26. Nakamura S., Crowell E.A., Ough C.S., Totsuka A., Quantitative analysis of γ-nonalactone in wines and its threshold determination. J . Food Sci., 1988, 53, 1243–1244.
• 27. Nijveldt R.J., van Nood E., van Hoorn D.E.C., Boelens P.G., van Norren K., van Leeuwen P.A.M., Flavonoids: a review of probable mechanisms of action and potential applications. Am. J. Clin. Nutr., 2001, 74, 418–425.
• 28. Ortiz J., Marín-Arroyo M.R., Noriega-Domínguez M.J., Navarro M., Arozarena I., Color, phenolics, and antioxidant activity of blackberry (Rubus glaucus Benth.), blueberry (Vaccinium fl oribundum Kunth.), and apple wines from Ecuador. J. Food Sci., 2013, 78, C985–C993.
• 29. Patrignani F., Chinnici F., Serrazanetti D.I., Vernocchi P., Ndagijimana M., Riponi C., Lanciotti R., Production of volatile and sulfur compounds by 10 Saccharomyces cerevisiae strains inoculated in Trebbiano must. Front. Microb., 2016, 7, art no. 243.
• 30. Petravić-Tominac V., Mesihović A., Mujadžić S., Lisičar J., Oros D., Velić D., Petrović, Z., Production of blackberry wine by microfermentation using commercial yeasts Fermol Rouge® and Fermol Mediterranée®. Agr. Consp. Sci., 2013, 78, 49– 55.
• 31. Pineau B., Barbe J.C., Van Leeuwen C., Dubourdieu D., Which impact for β-damascenone on red wines aroma? J. Agr. Food Chem., 2007, 55, 4103–4108.
• 32. Rapp A., Versini G., Influence of nitrogen compounds in grapes on aroma compounds of wine. 1991, in: Proceedings of the International symposium on nitrogen in grapes and wines (ed. J.M. Rantz). Davis, CA: Ameri. Soc. Eno. Vitic., pp. 156–164.
• 33. Rusjan D., Strlič M. S., Košmerl T., Prosen, H., The response of monoterpenes to different enzyme preparations in Gewürztraminer (Vitis vinifera L.) wines. S. Afr. J. Eno. Vitic., 2009, 30, 56–64.
• 34. Sieiro C., da Silva A.F., García-Fraga B., López-Seijas J., Villa T.G., Microbial pectic enzymes in the food and wine industry. Food Ind. Proc. – Meth. Equip., 2012, 11, 201–217.
• 35. Singh R., Kunkee R.E., Alcohol dehydrogenase activities of wine yeasts in relation to higher alcohol formation. Appl. Environ. Microb., 1976, 32, 666–670.
• 36. Tomaz I., Maslov L., Simultaneous determination of phenolic compounds in different matrices using phenyl-hexyl stationary phase. Food Anal. Meth., 2016, 9, 401–410.
• 37. Vacca V., Leccis L., Fenu P., Pretti L., Farris G.A., Wine yeasts and resveratrol content. Biotech. Lett., 1997, 19, 497–498.
• 38. Vinson J.A., Zubik L., Bose P., Samman N., Proch J., Dried fruits: excellent in vitro and in vivo antioxidants. J. Am. Coll. Nutr., 2005, 24, 44–50.
• 39. Vrhovsek U., Wendelin S., Eder R., Effects of various vinifi cation techniques on the concentration of cis- and trans-resveratrol and resveratrol glucoside isomers in wine. Am. J. Eno. Vitic., 1997, 48, 214–219
• 40. Worobo R.W., Splittstoesser D.F., Microbiology of fruit products. Processing fruits. CRC Press, Boca Raton, FL, 2005, pp. 261–284.

Identyfikatory

DOI

10.1515/pjfns-2018-0004