Abstract:
Wine's quality is influenced
both by the grape characteristics and
winemaking protocols. Awareness of the
significant role of enzymes preparations in
beverages technologies contributes to the
optimization of the manufacturing process,
for improving the chemical composition of
the resulting wine and its organoleptic
properties. This paper focuses on monitoring
the impact of different commercial enzymes
(pectinases and β-glycosides) on the main
phenolic compounds content of Sauvignon
blanc wines. For this experiment, ten
phenolic compounds were quantified using a
liquid-chromatography (LC) system coupled
with ion trap mass spectrometer. The results
indicated a significant influence of enzymes
on wine’s phenolic fraction. Experimental
samples presented high content in
protocatechuic acid (9.99 - 13.75 μg/mL)
and caftaric acid (2.69 - 9.80 μg/mL). The
use of pectinases lead to an increase of
phenolic compound’s concentration
compared to the control.
