Dziadas Mariusz, Jeleń Henryk
Poznań University of Life Sciences, Poland.
Acta Sci Pol Technol Aliment. 2011 Jan-Mar;10(1):7-17.
Amount of monoterpene alcohol and their glycoside precursors in grapes is determined by the type of grapes, and the availability of specific hydrolytic enzymes during the manufacturing process. Addition of these enzymes, hydrolysing β-glycosidic bond, to the grape can be used to increase the potential of aromatic raw material, releasing odoriferous aglycons from non-volatile glycosides and in consequence to enhance the flavour of white wines. In this study complex enzyme preparations AR2000 and Rapidase X-Press were used as a supplement to the musts.
Two white grape varieties (Nachodka and Perła Zali) grown in Golesz vineyard in Jasło were used for winemaking. Aglycone analysis was conducted on the basis of fast acid hydrolysis and solid phase extraction (SPE-C18) with subsequent GC-MS analysis. Wines treated with enzymes and without enzyme treatment were prepared. Dominating terpenes (linalool, nerol, geraniol, β-citronelol, α-terpineol) were quantified in this study.
Amount of free terpenes was comparable in musts of both varieties (42.7 μg/L for Perła Zali, 46.3 μg/L for Nachodka), however Nachodka had 228.9 μg/L of bound terpenes, compared to 88.8 μg/L in Perła Zali. Addition of glycosidases to musts resulted in an approximately 50 μg/L increase in investigated monoterpenes in Perła Zali and appr. 100 μg/L in Nachodka. Total amount of monoterpenes decreased after 6 months storage, however their levels in enzyme treated wines were significantly higher than in control samples. Enzyme treated wines were evaluated by sensory panel and perceived different from control samples with more pronounced selected notes mainly fruity and floral.
Addition of enzymes can be used to improve the flavour of white wines produced from the average quality of raw material, influencing the increase in aromatic terpene alcohols. However, one must keep in mind that the changes in amount of released flavour compounds caused by the addition of enzymes may not always have a positive effect.
葡萄中萜烯醇及其糖苷前体的含量取决于葡萄的种类以及酿造过程中特定水解酶的可用性。向葡萄中添加这些能水解β-糖苷键的酶，可用于提高芳香原料的潜力，从非挥发性糖苷中释放出有气味的苷元，从而提升白葡萄酒的风味。在本研究中，复合酶制剂AR2000和快速酶X-压榨酶被用作葡萄汁的添加剂。
使用在亚斯沃的戈莱什葡萄园种植的两个白葡萄品种（纳乔德卡和佩尔拉·扎利）进行酿酒。基于快速酸水解和固相萃取（SPE-C18）并随后进行气相色谱-质谱分析进行苷元分析。制备了经酶处理和未经酶处理的葡萄酒。本研究对主要的萜烯（芳樟醇、橙花醇、香叶醇、β-香茅醇、α-松油醇）进行了定量分析。
两个品种的葡萄汁中游离萜烯的含量相当（佩尔拉·扎利为42.7μg/L，纳乔德卡为46.3μg/L），然而纳乔德卡的结合萜烯含量为228.9μg/L，而佩尔拉·扎利为88.8μg/L。向葡萄汁中添加糖苷酶后，佩尔拉·扎利中所研究的单萜烯增加了约50μg/L，纳乔德卡中增加了约100μg/L。储存6个月后，单萜烯的总量有所下降，然而酶处理葡萄酒中的单萜烯含量显著高于对照样品。感官小组对酶处理葡萄酒进行了评价，发现其与对照样品不同，具有更明显的特定香气，主要是果香和花香。
添加酶可用于改善由中等质量原料生产的白葡萄酒的风味，影响芳香萜烯醇含量的增加。然而，必须记住，添加酶引起的风味化合物释放量的变化不一定总是产生积极影响。
