Browse > Article

Studies on the Changes in the Extraction of Phenolics and Color Characteristics by the Enzyme Treatment of Red Grape(Muscat Bailey A) Wine during Fermentation  

Lee, Jeung-Yun (School of Natural Food Science, College of Health Industry, Eulji University)
Chae, Soo-Kyu (School of Natural Food Science, College of Health Industry, Eulji University)
Publication Information
The Korean Journal of Food And Nutrition / v.23, no.3, 2010 , pp. 324-331 More about this Journal
Abstract
This study was designed to test the effects of enzyme treatments on the extraction of total phenolic compounds and on color characteristics in wines from domestic MBA(Muscat Bailey A) grapes. The total phenolic compound content of the MBA grape wine was $1,352.8{\pm}37.8\;mg/{\ell}$ at 10 days of fermentation. Furthermore, MBA wines treated with 2%(v/v) of Pectinex and Viscozyme had 14.5%(p<0.05) and 3.8% increase, respectively, in total phenolic compound content by 10 days of fermentation. Pectinex treatment was more effective for phenolic levels than Viscozyme treatment. The L, a and b values of the MBA grape wine were 7.4, 9.2 and -1.2, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 7.0, 10.6 and -0.8, respectively, and these values were significantly different according to Pectinex treatment(p<0.05). But the values in case of Viscozyme enzyme treatment were 7.2, 9.8 and -1.1, respectively, and these values were not different according to Viscozyme treatment. The hue and color intensity values of the MBA grape wine were 0.492 and 0.785, respectively, by 10 days of fermentation. The values in case of Pectinex enzyme treatment were 0.460 and 0.881, respectively. And as a result of the Pectinex treatment, the hue value of wine was decreased and color intensity was increased slightly(p<0.05). But the values in case of Viscozyme enzyme treatment were 0.482 and 0.805, respectively, and these values were not different according to the Viscozyme treatment.
Keywords
phenolic compounds; wine color; MBA grape wine; pectinex; viscozyme;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Choi SY, Cho HS, Kim HJ, Ryu CH, Lee JO, Sung NJ. 2006. Physicochemical analysis and antioxidative effects of wildgrape( Vitis coignetiea) juice and its wine. Korean J Food & Nutr 19:311-317   과학기술학회마을
2 Chae SK, Kim JC. 2001. Wine & Health. pp.115-162. Yulim Publishing Co.
3 Cheynier V, Hidalgo Arellano I, Souquet JM, Moutounet M. 1997. Estimation of the oxidative changes in phenolic compounds of carignane during winemaking. Am J Enol Vitic 48:225-228
4 Chae SK. 2005. Organoleptic properties of the phenolic compounds in red wine. J Korean Soc Ind Food Technol 9:33-42
5 Canal-Llauberes RM. 1993. Enzymes in winemaking. In: Fleet, G.H. (ed) Wine Microbiology and Biotechnology, pp.477- 506, Harwood Academic Publishers, Philadelphia
6 Chae SK. 2001. Antioxidative activity of phenolic compounds in wine. J Korean Soc Ind Food Technol 5:49-56
7 Chae SK. 2004. The amount of phenolic compounds in the grape and wine. J Korean Soc Ind Food Technol 8:9-20
8 Boulton R. 1996. A method for the assessment of copigmentation in red wines. in ASEV 47th Annual Meeting. Reno, Nevada
9 Somers TC. 1966. Wine tannins - isolation of condensed flavonoid pigments by gel-filtration. Nature 209:368-370   DOI   ScienceOn
10 Singleton VL, Esau P. 1969. Phenolic Substance in Grapes and Wine, and Their Significance, pp.7-60. New York, Academic Press
11 Sudraud P. 1958. Interpretation DES courbes d.absorbtion DES vins rouges. Ann Technol Agric 7:203-208
12 Park SH, Cho JS, Kim SS. 2005. Hangeul SPSS, SPSS Academy Press
13 Brossaud F, Cheynier V, Noble AC. 2001. Bitterness and astringency of grape and wine polyphenols. Austr J Grape Wine Res 7:33-39   DOI   ScienceOn
14 Renaud S, de Lorgeril M. 1992. Wine, alcohol, platelets, and the French paradox for coronary heart disease. The Lancet 339:1523-1526   DOI   ScienceOn
15 Ribereau-Gayon P, Glories Y, Maujean A, Dubourdieu D. 2006. Handbook of Enology, The Chemistry of Wine: Stabilization and Treatments (Volume 2). pp. 129-185J. Wiley & Sons, New York
16 Ritchey JG, Waterhouse AL. 1999. A standard red wine: Monomeric phenolic analysis of commercial cabernet sauvignon wines. Am J Enol Vitic 50:91-100
17 Schneider T, Gerbi V, Redoglia M. 1987. To rapid HPLC method for separation and determination of major organic acids in grape musts and wines. Am J Enol Vitic 38:151-155
18 Auw JM, Blanco V, Okeefe FO, Sims CA. 1996. Effect of processing on the phenolics and color of cabernet sauvignon, chambourcin, and noble wines and juices. Am J Enol Vitic 47:279-286
19 Ayala F, Echavarri JF, Negueruela AI. 1999. A new simplified methods for measuring the color of wines. III. All wines Brandies. Am J Eno. Vitic 50:359-363
20 Ough CS, Noble AC, Temple D. 1975. Pectic enzyme effects on red grapes. Am J Enol Vitic 26:195-200
21 Park YH. 1975. Studies on the grape variety and selection of yeast strain for wine making in Korea. J Korean Agr Chem Soc 18:219-227
22 Peynaud E. 1984. Knowing and Making Wine. pp.172-196J. Wiley & Sons, New York
23 Ough CS, Berg HW. 1974. The effect of two commercial pectic enzymes on grape musts and wines. Am J Enol Vitic 25: 208-211
24 Matthews S, Mila I, Scalbert A, Donnelly DMX. 1997. Extractable and non-extractable proanthocyanidins in barks. Phytochem 45:405-410   DOI   ScienceOn
25 Of Stefano R, Cravero MC. 1989. The phenolic compounds and the nature of the color of red wines. L. Enotecnico 25:81-87
26 Ough CS, Amerine MA. 1988. Methods for Analysis of Musts and Wines. Second Edition. J. Wiley & Sons, New York
27 Kim JS, Sim JY, Yook C. 2001. Development of red wine using domestic grapes, Campbell Early, part(I) Characteristics of red wine fermentation using Campbell Early and different sugars. Korean J Food Sci Technol 33:319-326
28 Lee JE, Shin YS, Sim JK, Kim SS, Koh KH. 2002a. Study on the color characteristics of Korean red wine. Korean J Food Sci Technol 34:164-169   과학기술학회마을
29 Lee JE, Won YD, Kim SS, Koh KH. 2002b. The chemical characteristics of Korean red wine with different grape varieties. Korean J Food Sci Technol 34:151-156   과학기술학회마을
30 Lee KY, Koh KC, Lee JC, Yoo YS, Kim SK. 1986. Viticulture in the Future. pp.50-51. Daehan Textbook Co. Ltd.
31 Koh KH, Lee JH, Yoon KR, Choi SY, Seo KL. 1998. Phenolic compounds of Korean red wine and their superoxide radical scavenging activity. Food Sci Biotechnol 7:131-135
32 Zoeklein BW, Fugelsang KC, Gump BH, Nury FS. 1990. Production Wine Analysis. pp.129-168. Van Nostrand Reinhold, New York, USA
33 Lee CH, Chae SK, Lee JK, Koh KH, Son HS. 2004. Food Evaluation & Quality Control. pp.267-276. Yulim Publishing Co.
34 Kim JC. 2002. Wine an Introduction. pp.68-88. Baek-san Publishing Co.
35 Kim JC, Lee SH, Min HL, Lee DS, Kim JK. 2009. Oenology Enology. pp.111-276. Baek-san Publishing Co.
36 Kim JS, Kim SH, Han JS, Yoon BT, Yook C. 1999. Effect of sugar and yeast addition on red wine fermentation using Campbell Early. Korean J Food Sci Technol 31:516-521
37 Kang BT, Yoon OH, Lee JW, Kim SH. 2009. Qualitative properties of wild grape wine having different aging periods. Korean J Food & Nutr 22:548-553   과학기술학회마을
38 Yoo JY, Seog HM, Shin DH, Min BY. 1984. Enological characteristics of Korean grapes and quality evaluation of their wine. Korean J Appl Microbial Bioeng 12:185-190
39 Kennedy JA, Troup GJ, Pilbrow JR, Hutton DR, Hewitt D, Hunter CR, Ristic R, Iland PG, Jones GP. 2000. Development of seed polyphenols in berries from Vitis vinifera L. cv. Shiraz. Australian Journal of Grape and Wine Research 6:244-254   DOI   ScienceOn
40 Haslam E. 1980. In vino veritas: Oligomeric procyanidins and the ageing of red wines. Phytochem 19:2577-2582   DOI   ScienceOn
41 Choi JW, Park HD, Jung HS, Lee HC, Seo MY. 2005. The production, distribution system development and practical of high-quality fruit wine using domestic grape and wild grape. Research reports. Korean Department of Agricurture & Forestry
42 Heo YH. 1997. Fermentation Technology Laboratory Experiments. pp.59-64, Jigu Publishing Co.
43 Hertog MGL, Feskens EJM, Hollman PCH, Katan MB. Kromhout D. 1993. Dietary antioxidant flavonoids and risk of coronary heart disease. The Lancet 342:1007-1011   DOI   ScienceOn
44 Taines CH. 1984. Application of pectinases, Practical Winery Vineyard May/June:30-33
45 Glories Y. 1984. The color of red wines, Connaiss. Vigne Vin 18:253
46 Haight KG, Gump BH. 1994. The use of macerating enzymes in grape juice processing. Am J Enol Vitic 45:113-116
47 Gawel R. 1998. Red wine astringency, a review. Austr J Grape Wine Res 4:74-95   DOI   ScienceOn
48 Gawel R, Iland PG, Francis IL. 2001. Characterizing the astringency of red wine: A case study. Food Quality and Preference 12:83-94   DOI   ScienceOn