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Effects of the maceration enzymes on evolution of pyranoanthocyanins and cinnamic acids during the cabernet gernischet (Vitis vinifera L. cv.) red wine making

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Abstract

The effects of the maceration enzymes on the evolution of 4-vinylphenols pyranoanthocyanins and cinnamic acids were investigated during the Cabernet Gernischet red wine making. The results showed that the contents of p-coumaric acid and caffeic acid in the maceration enzyme-treated wine (the treated wine) were higher than those in the maceration enzyme-untreated wine (the control wine) at the alcoholic fermentation (AF), maceration (M), and malolactic fermention (MLF) stages. Malvidin-3-O-glucoside-4-vinylphenol (Mv-glu-vp) and malvidin-3-O-(6-O-acetyl)-glucoside-4-vinylphenol (Mvacet-glu-vp) were formed at the AF and M stages in the treated wine, while they were formed at the end of MLF stage in the control wine. However, the contents of these 2 kinds of 4-vinylphenol pyranoanthocyanins in the control wine were higher than those in the treated wine during aging. These results showed that the use of maceration enzymes in winemaking can promote p-coumaric acid and p-caffeic acid transformed to vinylphenols and accelerate the formation of pyranoanthocyanins.

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Authors and Affiliations

  1. Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, 100083, PR China

    Jian-Jun He, Fu-Liang Han, Qing-Quan Yu, Qiu-Hong Pan, Chang-Qing Duan & Guo-Li Cheng

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  1. Jian-Jun He
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  2. Fu-Liang Han
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  3. Qing-Quan Yu
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Correspondence to Chang-Qing Duan.

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He, JJ., Han, FL., Yu, QQ. et al. Effects of the maceration enzymes on evolution of pyranoanthocyanins and cinnamic acids during the cabernet gernischet (Vitis vinifera L. cv.) red wine making. Food Sci Biotechnol 19, 603–610 (2010). https://doi.org/10.1007/s10068-010-0085-z

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