Food and Bioprocess Technology

, Volume 6, Issue 8, pp 2207–2212

Effect of Wine Maceration Enzymes on the Extraction of Grape Seed Proanthocyanidins

  • Ana Belén Bautista-Ortín
  • Estefanía Jiménez-Pascual
  • Naiara Busse-Valverde
  • Jose M. López-Roca
  • Jose M. Ros-García
  • Encarna Gómez-Plaza
Communication

DOI: 10.1007/s11947-011-0768-3

Cite this article as:
Bautista-Ortín, A.B., Jiménez-Pascual, E., Busse-Valverde, N. et al. Food Bioprocess Technol (2013) 6: 2207. doi:10.1007/s11947-011-0768-3

Abstract

Proanthocyanidins, which are located in the skins and seeds of grapes, are important for red wine quality since they participate in astringency, bitterness and colour stabilization. Maceration enzymes have long been used to improve the extraction of phenolic compounds from skins, but their role in seed degradation and the release of seed phenolic compounds is not well known. This contribution describes the effect of different pure enzyme activities (xylanase, cellulase, polygalacturonase and pectinmethylesterase) on the release of proanthocyanidins from seeds of Monastrell and Cabernet Sauvignon grapes. The results demonstrate that some enzymes, especially polygalacturonase and cellulase, favour the degradation of seed cell walls, promoting the diffusion of proanthocyanidins, although differences due to grape variety also exist.

Keywords

ProanthocyanidinsGrape seedsMaceration enzymesTannins

Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • Ana Belén Bautista-Ortín
    • 1
  • Estefanía Jiménez-Pascual
    • 1
  • Naiara Busse-Valverde
    • 1
  • Jose M. López-Roca
    • 1
  • Jose M. Ros-García
    • 1
  • Encarna Gómez-Plaza
    • 1
  1. 1.Departamento de Tecnología de Alimentos, Nutrición y Bromatología, Facultad de VeterinariaUniversidad de Murcia, Campus de EspinardoMurciaSpain