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

Authors

  • 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

Issue

Vol. 36 No. 1 (2012)

Section

ORIGINAL ARTICLES

How to Cite

“Color Enhancement of Fetească Neagră Wines by Using Pectolytic Enzymes During Maceration”. 2012. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 36 (1): 18-25. https://ojs.ugal.ro/index.php/food/article/view/2164.

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