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

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.