Abstract
High concentration of fermentable sugars in the grapes in the moment of harvest leads to obtaining wines with high concentration of alcohol. Certain grape varieties, such as the Vranec variety, are prone to reaching higher levels of sugar concentration, especially in warm and dry regions. This problem is accentuated in the recent years with the augmentation of the average temperature and shortening of the vegetative season due to global warming. One of the methods for reducing the alcohol level in these wines is by using an enzymatic pre-fermentative treatment with glucose oxidase from Aspergillus niger. This treatment was done on two modalities – crushed grapes (as grape must) and pressed juice. The efficacy of this treatment was demonstrated by measuring the level of gluconic acid in the juice and the must after the treatment using HPLC analysis. In the second modality higher efficiency was obtained, lowering the concentration of glucose for 28%. This treatment affects only part of the glucose, leaving the rest of it and the fructose available for fermentation by the yeasts. The final product is not a completely dealcoholized wine, but wine with lowered alcohol concentration. This type of product can be used for blending with traditionally fermented wines in order to make a correction of the final alcohol level.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Maras, V., et al.: Research of origin and work on clonal selection of Montenigrin grapevine varieties cv. vranac and cv. kratosija. Agroznanje 13(1), 103–112 (2012)
Jones, G.V., White, M.A., Cooper, O.R., Storchmann, K.: Climate change and global wine quality. Clim. Change 73, 319–343 (2005).
Mira de Orduña, R.: Climate change associated effects on grape and wine quality and production. Food Res. Int. 43, 1844–1855 (2010)
Conibear, H.: Rising alcohol levels in wine: is this a cause for concern? AIM Digest. 18(4), 1–3 (2008)
Pickering, G.J.: Low and reduced-alcohol wine: a review. J. Wine Res. 11(2), 129–144 (2000)
Goldner, M.C., Zamora, M.C., Di Leo Lira, P., Gianninoto, H., Bandoni, A.: Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine. J. Sens. Stud. 24, 243–257 (2009)
King, E.S., Dunn, R.L., Heymann, H.: The influence of alcohol on the sensory perception of red wines. Food Qual. Prefer. 28, 235–243 (2013)
Rolle, L., et al.: Alcohol reduction in red wines by technological and microbiological approaches: a comparative study. Aust. J. Grape Wine Res. 24, 62–74 (2018)
Varela, C., et al.: Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts. Appl. Environ. Microbiol. 78(17), 6068–6077 (2012)
Kontoudakis, N., Esteruelas, M., Fort, F., Canals, J.M., Zamora, F.: Use of unripe grapes harvested during cluster thinning as a method for reducing alcohol content and pH of wine. Aust. J. Grape Wine Res. 17(2), 230–238 (2011)
García-Martín, N., et al.: Sugar reduction in musts with nanofiltration membranes to obtain low alcohol-content wines. Sep. Purif. Technol. 76(2), 158–170 (2010)
Pickering, G.J., Heatherbell, D.A., Barnes, M.F.: Optimising glucose conversion in the production of reduced alcohol wine using glucose oxidase. Food Res. Int. 31(10), 685–692 (1998)
Moorthi, P.S.: Optimization, characterization and applications of glucose oxidase produced from Aspergillus awamori MTCC 9454 for food processing and preservation. Ph.D. thesis, Dr. M.G.R. Educational and Research Institute University (2009)
Bankar, S.B., Bule, M.V., Singhal, R.S., Ananthanarayan, L.: Glucose oxidase—an overview. Biotechnol. Adv. 27(4), 489–501 (2009). https://doi.org/10.1016/j.biotechadv.2009.04.003
Van Rensburg, P., Pretorius, I.S.: Enzymes in winemaking: harnessing natural catalysts for efficient biotransformations-A review. S. Afr. J. Enol. Vitic. 21, 52–73 (2000)
Villettaz, J.-C.: Patent EP 0194043 A1: method for production of a low alcoholic wine and agent for performance of the method. In: Volume EP 0194043 A1. Novo Nordisk A/S, Denmark (1986)
Pickering, G.J., Heatherbell, D.A., Barnes, M.F.: The production of reduced-alcohol wine using glucose oxidase-treated juice. Part I. Composition. Am. J. Enol. Vitic. 50(3), 291–298 (1999)
Pickering, G.J., Heatherbell, D.A., Barnes, M.F.: The production of reduced-alcohol wine using glucose oxidase-treated juice. Part II. Stability and SO2-binding. Am. J. Enol. Vitic. 50(3), 299–306 (1999)
Pickering, G.J., Heatherbell, D.A., Barnes, M.F.: The production of reduced-alcohol wine using glucose oxidase-treated juice. Part III. Sensory. Am. J. Enol. Vitic. 50(3), 307–316 (1999)
Biyela, B.N., Du Toit, W.J., Divol, B., Malherbe, D.F., Van Rensburg, P.: The production of reduced-alcohol wines using Gluzyme Mono® 10.000 BG-treated grape juice. S. Afr. J. Enol. Vitic. 30(2), 124–132 (2009)
Rocker, J., Schmitt, M., Pasch, L., Ebert, K., Grossmann, M.: The use of glucose oxidase and catalase for the enzymatic reduction of the potential ethanol content in wine. Food Chem. 210, 660–670 (2016)
Ruiz, E., Busto, M.D., Ramos-Gómez, S., Palacios, D., Pilar-Izquierdo, M.C., Ortega, N.: Encapsulation of glucose oxidase in alginate hollow beads to reduce the fermentable sugars in simulated musts. Food Biosci. 24, 67–72 (2018)
European Community.: Community methods for the analysis of wine. Commission Regulation (ECC) No. 26/76/90 of 17 September 1990. Off. J. Eur. Commun. 33(L272), 1–191 (1990)
Yu, J., Ahmedna, M.: Functional components of grape pomace: their composition, biological properties and potential applications. Int. J. Food Sci. Technol. 48(2), 221–237 (2013)
McDougall, G.J., Stewart, D.: The inhibitory effects of berry polyphenols on digestive enzymes. BioFactors 23(4), 189–195 (2005)
Wittenauer, J., Mäckle, S., Sußmann, D., Schweiggert-Weisz, U., Carle, R.: Inhibitory effects of polyphenols from grape pomace extract on collagenase and elastase activity. Fitoterapia 101, 179–187 (2015)
Glories, Y.: La Couleur Des Vins Rouges. 2éme Partie: Mesure, Origine Et Interpretation. Connaissance De La Vigne Et Du Vin. 18, 253–271 (1984)
Poiana, M.-A., Moigradean, D., Gergen, I., Harmanescu, M.: The establishing of the quality of red wines on the bases of chromatic characteristics. J. Agroaliment. Process. Technol. 8(1), 199–208 (2007)
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2021 The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG
About this paper
Cite this paper
Petkova, V., Mladenoska, I., Dimitrovski, D., Stafilov, T., Stefova, M. (2021). Pre-fermentative Treatment of Grape Juice and Must from Vranec Variety with a Glucose Oxidase from Aspergillus niger. In: Mitrovic, N., Mladenovic, G., Mitrovic, A. (eds) Experimental and Computational Investigations in Engineering. CNNTech 2020. Lecture Notes in Networks and Systems, vol 153. Springer, Cham. https://doi.org/10.1007/978-3-030-58362-0_6
Download citation
DOI: https://doi.org/10.1007/978-3-030-58362-0_6
Published:
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-58361-3
Online ISBN: 978-3-030-58362-0
eBook Packages: Intelligent Technologies and RoboticsIntelligent Technologies and Robotics (R0)