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Application of enzyme preparations for extraction of berry skin phenolics in withered winegrapes

Benucci, I., Río Segade, S., Cerreti, M., Giacosa, S., Paissoni, M.A., Liburdi, K., Bautista-Ortín, A.B., Gómez-Plaza, E., Gerbi, V., Esti, M., Rolle, L.
Food chemistry 2017 v.237 pp. 756-765
Vitis vinifera, anthocyanins, cell wall components, cell walls, energy, flavanols, maceration, mechanical properties, phenolic compounds, polygalacturonase, wine grapes, wines
Postharvest withering of grapes strongly affects the content and extractability of phenolic compounds in the production of sfursat, fortified and passito wines. This work evaluated the effectiveness of enzymes applied individually and/or in multi-enzyme blends, on the extraction of anthocyanins, oligomeric flavanols and polymeric flavanols from withered grape skins during simulated maceration. The study was performed on Vitis vinifera L. cv. Nebbiolo and Barbera because of their different skin phenolic profile and cell wall composition. Our findings highlight that the relationship between skin mechanical properties (berry skin break force and energy) and extraction yield of phenolic compounds is variety dependent. Significant correlations were found between the skin softening associated with cell wall degradation and the extraction of anthocyanins and flavanols in Nebbiolo, for which polygalacturonase, individually or in multi-enzyme blends, plays an important role. In Barbera, the extractability of phenolic compounds was not affected by the presence of exogenous enzymes.