Agroznanje (Jan 2011)
Effect of pectolytic enzyme on the chemical and polyphenolic content and sensorial properties of Vranac wines
Abstract
Results from three years reserach work are presented in this work whereas the influence of enological enzyme was studied on the chemical and polyphenolic contents, as well as, on the sensorial characteristics of Vranec wines. Wines were produced in the winary at the Biotechnical Facultly, Experimental winary, Podgorica, Lješko polje area, Podgorica sub-region. Traditional way of wine-making has been applied, using pectolytic enzyme with highly efficient secundary acctivity, which acts on cell structure of the grape. It was concluded that enzyme effected better extraction of polyphenols and better sensorial attributes of the wine compared to the control wine without additon of enzyme. Wines containing enzyme during the maceration showed higher content of total phenols, anthocyanins, flavan-3-ols, as well as, better color intensity and hue.
