Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
Department of Food Science and Technology, Faculty of Veterinary Science, University of Murcia, Campus de Espinardo, 30071 Murcia, Spain.
Food Res Int. 2020 Mar;129:108889. doi: 10.1016/j.foodres.2019.108889. Epub 2019 Dec 14.
Tannins are present in grape skins and seeds from where they are transferred into the must-wine matrix during the maceration stages of winemaking. However, tannin transfer is often incomplete. This could be due, among other reasons, to tannins becoming bound to grape cell wall polysaccharides, including soluble polymers, which are released during vinification and are present in high concentrations in the must/wine. The use of cell wall deconstructing enzymes offers the possibility of reducing these interactions, releasing more tannins into the final wine. The main aim of this study was to evaluate the optimal addition (individually, in combination or sequentially) of hydrolytic enzymes that would prevent tight polysaccharide-tannin associations. The use of comprehensive microarray polymer profiling (CoMPP) methodology provided key insights into how the enzyme treatments impacted the grape cell wall matrix and tannin binding. The results demonstrated that polygalacturonase + pectin-lyase promoted the highest release of tannins into solution.
单宁存在于葡萄皮和葡萄籽中，在酿酒的浸渍阶段，它们会转移到葡萄汁-葡萄酒基质中。然而，单宁的转移往往并不完全。其原因可能有很多，其中包括单宁与葡萄细胞壁多糖（包括可溶性聚合物）结合，这些聚合物在酿造过程中被释放出来，并在葡萄汁/葡萄酒中浓度很高。使用细胞壁解构酶有可能减少这些相互作用，将更多的单宁释放到最终的葡萄酒中。本研究的主要目的是评估单独、组合或顺序添加水解酶的最佳条件，以防止多糖-单宁紧密结合。使用综合微阵列聚合物分析（CoMPP）方法提供了关键的见解，了解酶处理如何影响葡萄细胞壁基质和单宁结合。结果表明，多聚半乳糖醛酸酶+果胶裂解酶促进了最多的单宁释放到溶液中。
