Increasing Amino Acids Content of White Wines with Enzymes Treatments

Wine’s chemical structure is affected by many biochemical transformations during the winemaking process, which are catalysed by specific enzymes. These compounds participate in the formation of amino acids, which also have fundamental functions in the sensory quality of wine. Therefore, this researc...

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Bibliographic Details
Published inAgronomy (Basel) Vol. 12; no. 6; p. 1406
Main Authors Scutarașu, Elena Cristina, Luchian, Camelia Elena, Cioroiu, Ionel Bogdan, Trincă, Lucia Carmen, Cotea, Valeriu V.
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 01.06.2022
Subjects
Amino acids
beverages composition
Bitter taste
Chromatography
Enzymes
Fermentation
Glycosides
Histidine
Impact analysis
Isoleucine
Liquid chromatography
Mass spectrometry
Mass spectroscopy
Nitrogen
Pectinase
pectinases
Phenolic compounds
Phenols
Phenylalanine
Sensory properties
Tryptophan
Wine
winemaking optimization
Wineries & vineyards
Wines
Working conditions
β-glycosides
United States > US
Italy
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Summary:Wine’s chemical structure is affected by many biochemical transformations during the winemaking process, which are catalysed by specific enzymes. These compounds participate in the formation of amino acids, which also have fundamental functions in the sensory quality of wine. Therefore, this research focuses on monitoring the effect of enzymes on amino acid concentration during the fermentation of Fetească regală and Sauvignon blanc wines. A total of 22 amino acids were quantified using an ultra-high liquid chromatography system coupled with mass spectrometry detection. Data indicated a major impact of the analysed variables (enzyme type and grape variety) on wine’s characteristics. Considerable amounts of some essential amino acids, such as histidine, isoleucine, phenylalanine, and tryptophan, were found in samples treated with pectinases preparations. The administration of pectinases was more effective in the Fetească regală wines in the applied work conditions, although the β-glycosides generated the highest values for most amino acids in the Sauvignon blanc. Pectinases can provide more acceptable sensory characteristics of wine compared to β-glycosides in the applied work conditions (when they are applied in the pre-fermentation stage), while these samples generally showed the lowest intensity for some negative descriptors, such as phenolic, mineral or a bitter taste.
ISSN:2073-4395
2073-4395
DOI:10.3390/agronomy12061406