Color enhancement of Fetească neagră wines by using pectolytic enzymes during maceration

  • Bichescu Cezar Dunarea de Jos University, Faculty of Food Science and Engineering, Galati
  • Bahrim Gabriela Dunarea de Jos University, Faculty of Food Science and Engineering, Galati
  • Stănciuc Nicoleta Dunarea de Jos University, Faculty of Food Science and Engineering, Galati
  • Râpeanu Gabriela Dunarea de Jos University, Faculty of Food Science and Engineering, Galati
Keywords: wine color, anthocyanins, enzymes, grape skins

Abstract

Red wine is the result of red grape must fermentation and the parallel extraction of various polyphenolic compounds from the grape berry skin. The aim of this work was to evaluate the influence of pectolytic enzymes addition during maceration fermentation on the chromatic characteristics of the Fetească neagră wine. An increase in concentrations of anthocyanins was observed when pectolytic enzymes were used during maceration fermentation process.

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Published
2012-06-15
How to Cite
Cezar, Bichescu, Bahrim Gabriela, Stănciuc Nicoleta, and Râpeanu Gabriela. 2012. “Color Enhancement of Fetească Neagră Wines by Using Pectolytic Enzymes During Maceration”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 36 (1), 18-25. https://gup.ugal.ro/ugaljournals/index.php/food/article/view/2164.
Issue
Vol 36 No 1 (2012)
Section
ORIGINAL ARTICLES