Effects of maceration time and pectolytic enzymes added during maceration on the phenolic composition of must

The phenolic composition of musts from the white grape varieties Macabeo an d Chardonnay, macerated for different lengths of time, and the effect of pe ctolytic enzyme addition were studied. Two stages were observed during mace ration, the first one took place until a maximum of phenolic extraction was reached, while in the second stage a decrease in phenolic material occurre d in the must. The addition of enzymes during maceration accelerated the lo ss of phenolic material in must. The rate of phenolic material loss depende d upon the enzyme concentration.