Guadalupe Zenaida, Palacios Antonio, Ayestaran Belén
Department of Agriculture and Food Science, University of La Rioja, C/Madre de Dios 51, 26006 Logroño, La Rioja, Spain.
J Agric Food Chem. 2007 Jun 13;55(12):4854-62. doi: 10.1021/jf063585a. Epub 2007 May 11.
Different strategies were adopted to achieve increases in color stability in Tempranillo wines: (i) addition of maceration enzymes directly to the must, (ii) addition of commercial mannoproteins to the must, and (iii) inoculation of must with yeast overexpressed of mannoproteins. The addition of enzymes favored color extraction, and the wines obtained presented higher values of wine color, color intensity, bisulfite-stable color, and visually enhanced color intensity. The enzyme hydrolytic activity produced an increase in the acid polysaccharide content and polyphenol index and yielded to wines with more astringency, tannin, and length. Added mannoproteins had clearer effects on the analyzed parameters than yeast. Contrary to what may be thought, mannoproteins did not maintain the extracted polyphenols in colloidal dispersion and neither ensured color stability. These compounds clearly modified the gustative structure of the wines, enhancing the sweetness and roundness.
为提高丹魄葡萄酒的颜色稳定性，采用了不同策略：（i）直接向葡萄汁中添加浸渍酶，（ii）向葡萄汁中添加商业甘露糖蛋白，（iii）用过量表达甘露糖蛋白的酵母接种葡萄汁。添加酶有利于颜色提取，所获得的葡萄酒呈现出更高的葡萄酒颜色值、颜色强度、亚硫酸盐稳定颜色和视觉上增强的颜色强度。酶的水解活性使酸性多糖含量和多酚指数增加，并产生具有更高涩味、单宁含量和余味长度的葡萄酒。添加的甘露糖蛋白对分析参数的影响比酵母更明显。与可能的想法相反，甘露糖蛋白既没有使提取的多酚保持在胶体分散状态，也没有确保颜色稳定性。这些化合物明显改变了葡萄酒的味觉结构，增强了甜度和圆润度。
