Abstract:
The aim of this study is to monitor the evolution of the principal phenolic compounds throughout the fermentation
stage of white wines treated with different enzymes. The effect of five commercial enzymes on the
evolution of the phenolic profile during the alcoholic fermentation of white wines obtained from Fetească regală
and Sauvignon blanc varieties was evaluated. Physicochemical properties of resulted wine samples have been
analyzed according to OIV standards and regulations. The evolution of the principal phenolic compounds was
carried out using HPLC method. Enzymatic treatments did not significantly affect the physicochemical composition
of the obtained wines. The analyzed samples showed different variations on the phenolic compound
content, depending on the type of added enzyme and grape variety. The statistical analysis confirms that enzymes
significantly contributed to the enrichment of the wines with phenolic compounds, especially with pcoumaric,
gentisic, caftaric, and protocatechuic acids.
