Influence of the elaboration process on the peptide fraction with angiotensin I-converting enzyme inhibitor activity in sparkling wines and red wines aged on lees

• Published in: Food chemistry Vol. 111; no. 4; pp. 965 - 969
• Main Authors: Alcaide-Hidalgo, Juan M., Martínez-Rodríguez, Adolfo J., Martín-Álvarez, Pedro J., Pueyo, Encarnación
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 15.12.2008; [Amsterdam]: Elsevier Science; Elsevier
• Subjects: ACEI activity; Aging with lees; angiotensin I; Biological and medical sciences; chemical concentration; enzyme inhibition; Fermented food industries; food analysis; food composition; Food industries; Fundamental and applied biological sciences. Psychology; lees; Malolactic fermentation; Peptide; peptides; red wines; Sparkling wines; wine aging; Wines and vinegars; Sparkling wines; Malolactic fermentation; ACEI activity; Peptide; Aging with lees; Elaboration; Sparkling wines,Malolactic fermentation,Aging with lees,ACEI activity,Peptide; Alcoholic beverage; Peptides; Angiotensin; Enzyme inhibitor; Sparkling wine; Red wine
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2008.05.015

The influence of some variables on the manufacturing process for sparkling and red wines on the angiotensin I-converting enzyme inhibitory (ACEI) activity has been studied. Ageing on lees significantly influenced the angiotensin I-converting enzyme inhibitor activity in sparkling wines. It reached maximum values at 9 months, decreasing afterwards. In red wines, the ACEI activity also increased in the wines aged on lees. In both wines, hydrophobic peptides were responsible for the ACEI activity. These peptides would make a much greater contribution to the total activity if present in higher proportions. It would therefore be advantageous to increase their concentrations in wines, either by using starting materials with high initial peptide contents or by using a highly autolytic yeast, giving a greater degree of hydrolysis of wine proteins, and higher concentrations of peptides with ACEI activity.