SOME EFFECTS OF PROCESSING ENZYMES ON ANTHOCYANINS AND PHENOLICS IN PINOT-NOIR AND CABERNET-SAUVIGNON WINES

Pinot noir and Cabernet Sauvignon wines were made using four commercia l enzyme preparations along with controls. Total monomeric anthocyanin and individual pigments changes were monitored throughout winemaking and storage using spectrophotometric and HPLC methods. A complete phen olic profile of the wines was determined at the completion of fermenta tion by HPLC. Three of the enzyme treated Pinot noir wines contained s ignificantly less total monomeric anthocyanin than control (p < 0.05) and decreased amounts of the major pigment, malvidin-3-glucoside. Pigm ent changes were less pronounced in the Cabernet Sauvignon wines as co mpared to Pinot noir. Two enzyme treated Cabernet Sauvignon wines cont ained less (p < 0.05) malvidin-3-glucoside, 3-glucosylacetate, and 3-g lucosylcoumarate, than did the control. One of the enzymes appeared to hydrolyze quercetin glucuronide with a concomitant rise in the aglyco n. trans-Resveratrol content increased in all enzyme treated wines and those that had the greatest resveratrol content also contained the gr eatest quantity of quercetin aglycon. Enzymes appeared to contain vary ing degrees of an esterase activity as shown by the cleavage of tartar ic acid from caffeoyl tartrate to form caffeic acid. These activities occurred in both Cabernet Sauvignon and Pinot noir.