Jv. Gil et S. Valles, Effect of macerating enzymes on red wine aroma at laboratory scale: Exogenous addition or expression by transgenic wine yeasts, J AGR FOOD, 49(11), 2001, pp. 5515-5523
The effects of a Trichoderma longibrachiatum endoglucanase and an Aspergill
us nidulans endoxylanase on the concentration of flee and bound volatiles,
color, and phenolics during maceration in red wine vinification has been st
udied. Two different approaches have been considered for the utilization of
these enzymes: (i) direct addition of the enzymes to must and (ii) inocula
tion of must with recombinant wine yeasts overexpressing these activities.
An experimental design based on a Taguchi orthogonal array was carried out
in order to evaluate the effects of the enzymatic treatments. The data show
that these fungal activities are able to increase the concentrations of fr
ee and glycosidically bound flavor compounds, color, and phenolics to simil
ar or greater extents as compared to a commercial pectolytic enzyme prepara
tion. The effects of the two different ways of addition of the enzymes were
not always equivalent. These enzymes could be considered to be of potentia
l application in the red wine maceration process.