Journal article published in Food Chemistry, volume 237, pp. 756–765.

Authors: Ilaria Benucci, Susana Río Segade, Martina Cerreti, Simone Giacosa, Maria Alessandra Paissoni, Katia Liburdi, Ana Belén Bautista-Ortín, Encarnación Gómez-Plaza, Vincenzo Gerbi, Marco Esti and Luca Rolle.

Abstract

Postharvest withering of grapes strongly affects the content and extractability of phenolic compounds in the production of sfursat, fortified and passito wines. This work evaluated the effectiveness of enzymes applied individually and/or in multi-enzyme blends, on the extraction of anthocyanins, oligomeric flavanols and polymeric flavanols from withered grape skins during simulated maceration. The study was performed on Vitis vinifera L. cv. Nebbiolo and Barbera because of their different skin phenolic profile and cell wall composition. Our findings highlight that the relationship between skin mechanical properties (berry skin break force and energy) and extraction yield of phenolic compounds is variety dependent. Significant correlations were found between the skin softening associated with cell wall degradation and the extraction of anthocyanins and flavanols in Nebbiolo, for which polygalacturonase, individually or in multi-enzyme blends, plays an important role. In Barbera, the extractability of phenolic compounds was not affected by the presence of exogenous enzymes.

Key words postharvest withered grapes; macerating enzymes; phenolic compounds; extractability; skin mechanical properties; cell wall composition

BibTeX entry: click to show

@article{
	2318_1641865,
	url = {https://hdl.handle.net/2318/1641865},
	author = {Benucci, Ilaria and Río Segade, Susana and Cerreti, Martina and Giacosa, Simone and Paissoni, Maria Alessandra and Liburdi, Katia and Bautista-Ortín, Ana Belén and Gómez-Plaza, Encarnación and Gerbi, Vincenzo and Esti, Marco and Rolle, Luca},
	title = {Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes},
	year = {2017},
	journal = {Food Chemistry},
	volume = {237},
	abstract = {Postharvest withering of grapes strongly affects the content and extractability of phenolic compounds in the production of sfursat, fortified and passito wines. This work evaluated the effectiveness of enzymes applied individually and/or in multi-enzyme blends, on the extraction of anthocyanins, oligomeric flavanols and polymeric flavanols from withered grape skins during simulated maceration. The study was performed on Vitis vinifera L. cv. Nebbiolo and Barbera because of their different skin phenolic profile and cell wall composition. Our findings highlight that the relationship between skin mechanical properties (berry skin break force and energy) and extraction yield of phenolic compounds is variety dependent. Significant correlations were found between the skin softening associated with cell wall degradation and the extraction of anthocyanins and flavanols in Nebbiolo, for which polygalacturonase, individually or in multi-enzyme blends, plays an important role. In Barbera, the extractability of phenolic compounds was not affected by the presence of exogenous enzymes.},
	keywords = {postharvest withered grapes; macerating enzymes; phenolic compounds; extractability; skin mechanical properties; cell wall composition},
	doi = {10.1016/j.foodchem.2017.06.003},	
	pages = {756--765}
}

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