Effect of enzyme preparations on the aroma-forming components of red table wines
https://doi.org/10.21285/2227-2925-2020-10-2-251-260
Abstract
The present study was focused at the effect of enzyme preparations applied in winemaking on the concentration of aroma-forming components. In this study, the application of enzyme preparations – including trenolin rouge, trenolin rote, laffasa 60, lafazyme extract and extrazyme terroir – was shown to cause a change in the concentration of aldehydes, esters, higher alcohols, ketones, acids and terpene compounds in comparison with a control sample of wine produced by classic technology. The greatest amount of acetaldehyde and ketones was detected in table wines produced using enzyme preparations of lafazyme extract, laffasa 60 and extrazyme terroir. The introduction of enzyme preparations into the grape pulp contributed to the decomposition of the norizoprenoid and carbohydrate complex with the release of ionone and the appearance of violet and rose tones in the aroma and taste of wine (laffasa 60, extrazyme terroir, lafazyme extract). In the studied Cabernet-Sauvignon samples, the presence of various terpene compounds causing the formation of various flower (lilac, linden, acacia, jasmine) and citrus shades in wine was demonstrated. The application of enzyme preparations – in particular, laffasa and extrazyme terroir – resulted in an increase in the mass concentration of terpene compounds in comparison with the traditional technology, especially for linalool, geraniol, nerol, limonene, α-terpinolene and 3-hydroxy-β-damascone. No significant changes were observed in the mass concentration of higher alcohols against the background of decreased methanol concentration. A marked increase in the concentration of β-phenylethanol, phenolic acids (especially gallic and vanillic), as well as ethyl esters of caproic, caprylic, myristic, linoleic, stearic and pelargonic acids, was noted. Therefore, enzyme preparations – especially lafazyme extract, laffasa 60 and extrazyme terroir – are recommended in the production technology of red table wines in order to improve their aroma.
About the Authors
N. M. Ageeva
North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making
Russian Federation
Dr. Sci. (Engineering), Professor, Chief Researcher
39, 40-letiya Pobedy St., Krasnodar, 350901, Russian Federation
Russian Federation
Dr. Sci. (Engineering), Professor, Chief Researcher
39, 40-letiya Pobedy St., Krasnodar, 350901, Russian Federation
A. N. Tichonova
North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making
Russian Federation
Cand. Sci. (Engineering), Senior Researcher
39, 40-letiya Pobedy St., Krasnodar, 350901, Russian Federation
Russian Federation
Cand. Sci. (Engineering), Senior Researcher
39, 40-letiya Pobedy St., Krasnodar, 350901, Russian Federation
A. P. Biryukov
Kuban State Technological University,
North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making
Russian Federation
Dr. Sci. (Engineering), Head of the Department of Technology of Fermentation and Winemaking, Senior Researcher,
2, Moskovskaya St., Krasnodar, 350072, Russian Federation;
39, 40-letiya Pobedy St., Krasnodar, 350901, Russian Federation
Russian Federation
Dr. Sci. (Engineering), Head of the Department of Technology of Fermentation and Winemaking, Senior Researcher,
2, Moskovskaya St., Krasnodar, 350072, Russian Federation;
39, 40-letiya Pobedy St., Krasnodar, 350901, Russian Federation
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Review
For citations:
Ageeva N.M., Tichonova A.N., Biryukov A.P. Effect of enzyme preparations on the aroma-forming components of red table wines. Proceedings of Universities. Applied Chemistry and Biotechnology. 2020;10(2):251-260. (In Russ.) https://doi.org/10.21285/2227-2925-2020-10-2-251-260
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