The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, SA 5064, Australia.
National Wine and Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, NSW 2678, Australia; The University of Adelaide, School of Agriculture, Food and Wine, PMB 1, Glen Osmond, SA 5064, Australia; The Australian Research Council Training Centre for Innovative Wine Production, The University of Adelaide, PMB 1 Glen Osmond SA, 5064, Australia.
Int J Biol Macromol. 2019 Nov 1;140:546-555. doi: 10.1016/j.ijbiomac.2019.08.043. Epub 2019 Aug 9.
To explore the effect of pectolytic enzyme application on polysaccharide size and colloidal interactions, rosé wines were prepared from pressed Shiraz grape juice, and red wines were made from the same juice by the addition of skins and seeds from fresh pressings. A pectolytic enzyme preparation containing primarily polygalacturonase and side-activities of arabinase and pectin lyase was used. Enzyme treatment enhanced the contribution of high molecular weight (≈ 200 kDa) polysaccharides rich in mannose and glucose (mannoproteins) and removed arabinose-rich polysaccharides of intermediate (≈ 40 kDa) size. Enzyme application reduced the molecular weight average of a class of smaller polysaccharides of approximately 6 kDa (rhamnogalacturonan II). All wines had similar particle sizes, but enzyme treatment markedly reduced particle concentration in wines, particularly in rosé wines. Wine polysaccharides were purified and when reconstituted in model wine, showed reduced particle concentration in response to enzyme treatment. Aggregation of polysaccharide in the presence of seed tannin was also markedly reduced by enzyme treatment. The results indicated that changes in structure introduced by the enzyme affected wine colloidal properties, potentially increasing polysaccharide solubility.
为了探究果胶酶应用对多糖大小和胶体相互作用的影响，我们用压榨的设拉子葡萄汁来酿造桃红葡萄酒，并用新鲜压榨的葡萄皮和籽来酿造红葡萄酒。我们使用了一种主要包含聚半乳糖醛酸酶且具有一定阿拉伯聚糖酶和果胶裂解酶活性的果胶酶制剂。酶处理增强了富含甘露糖和葡萄糖的高分子量（约 200 kDa）多糖（甘露糖蛋白）的贡献，并去除了中等分子量（约 40 kDa）的富含阿拉伯糖的多糖。酶处理降低了一类大约 6 kDa（鼠李半乳糖醛酸聚糖 II）的较小多糖的分子量平均值。所有葡萄酒的颗粒大小相似，但酶处理显著降低了葡萄酒中的颗粒浓度，特别是桃红葡萄酒。葡萄酒多糖被纯化，当在模型葡萄酒中复配时，酶处理导致多糖颗粒浓度降低。在种子单宁存在下，多糖的聚集也因酶处理而显著减少。结果表明，酶处理引入的结构变化影响了葡萄酒的胶体性质，可能增加了多糖的溶解度。
