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Degradation of Syrah and Cabernet Sauvignon grapes skin: application of different enzymatic activities: a preliminary study

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Abstract

The commercial enzyme preparations can increase the degradation of skins cell wall and, hence, the release of compounds of interest such as polyphenols, aromas, polysaccharides and oligosaccharides. However, the effects of the maceration enzymes are contradictories, which can be attributed to the different enzymatic activities of the commercial preparations. Moreover, the cultivar grape and its skin cell wall composition and morphology might influence on the efficiency of the enzymatic activities. The aim of the present work was to elucidate the influence of the use of purified enzymatic activities on the degradation of cell wall from Syrah and Cabernet Sauvignon grape skins. Polygalacturonase and cellulase enzymatic activities were added into a synthetic solution with Syrah and Cabernet Sauvignon grape skins and compared to a control sample. Oligouronides and galacturonic acid amount from the synthetic solution were measured at 12, 24, 36, 60, 84, 108 and 144 h for all the experiences. Individual addition of purified polygalacturonase and cellulase activities induce breakdown of cell wall material from grape skin, increasing the oligouronides and galacturonic acid release. This behaviour confirms that purified polygalacturonase and cellulase activities could significantly modify cell wall degradation and favour the diffusion of valuable components, improving the quality of elaborated wines. However, purified polygalacturonase and cellulase activities do not degrade the skin cell walls from Syrah and Cabernet Sauvignon grapes in the same way, which might be explained by differences in composition and morphology of skin cell wall material from each cultivar grapes.

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Acknowledgments

This work was made possible by financial assistance from the Ministerio de Ciencia y Tecnología of Spain (Project AGL2006-11019-C02-01).

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Authors and Affiliations

  1. Department of Food Science & Technology and Human Nutrition, University of Murcia, 30100, Murcia, Spain

    Rafael Apolinar-Valiente, Inmaculada Romero-Cascales, Encarna Gómez-Plaza & José María Ros-García

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  1. Rafael Apolinar-Valiente
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  2. Inmaculada Romero-Cascales
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  3. Encarna Gómez-Plaza
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  4. José María Ros-García
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Correspondence to Rafael Apolinar-Valiente.

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Apolinar-Valiente, R., Romero-Cascales, I., Gómez-Plaza, E. et al. Degradation of Syrah and Cabernet Sauvignon grapes skin: application of different enzymatic activities: a preliminary study. Eur Food Res Technol 242, 2041–2049 (2016). https://doi.org/10.1007/s00217-016-2702-4

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  • DOI: https://doi.org/10.1007/s00217-016-2702-4

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