Technical Report

 

Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot noir Wines Public Deposited

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  • Several macerating pectinase enzyme preparations are currently being used by Oregon wineries to enhance color, color stability and phenolic extraction of red wines. Previous research on the use of commercial pectinase enzymes in Oregon Pinot noir and Cabernet Sauvignon wines showed that some enzyme preparations were capable of reducing red wine color through pigment modification and subsequent degradation (Wightman, J.D. et. al. 1997). During the 1996 and 1997 vintages, commercial 'color' extracting enzymes were evaluated for their effects on Pinot noir wine composition and sensory character. In 1996, the trials included the addition of two enzymes, Scottzyme Color Pro and Color X (Scott Laboratories) at a rate of 100ml/ton (the highest dosage recommended by the supplier). In 1997, the trials included the addition of several enzymes at both a low and a high dosage rate. Scottzyme Color Pro and Scottzyme Color X were added at the rate of 60 and 100 ml/ton, Lallzyme EX (Lallemand) at 15 and 30 g/ton, Rapidase EX Color (Gist Brocades) at 15 and 30 g/ton, and Vinozyme G (Cellulo) at 25 and 50 g/ton. Pinot noir was harvested from Woodhall Vineyards, in Alpine, Oregon and all treatments were made in triplicate lots from 16 kg of fruit. Enzymes were added after crushing and destemming, addition of 50 mg/l sulfur dioxide, and inoculation with 250 mg/L of rehydrated Lalvin RC 212 yeast. The wines were pressed off the skins after 12 days of skin contact at dryness. The new wines were inoculated with OSU malolactic bacteria (Lalvin) and cold stabilized at 4°C after completion of malolactic fermentation (MLF). The wines were bottled unfiltered with addition of 25 mg/l of sulfur dioxide at 6 months of age. The new wines were analyzed at bottling for total anthocyanin content, color intensity, total phenolic content and for specific phenolic fractions by high performance liquid chromatography (HPLC). HPLC analysis was provided by ETS Laboratories, St. Helena, CA. The wines underwent sensory evaluation at 9 months of age by a winemaker industry panel in the Sensory Sciences Laboratory of the Department of Food Science and Technology using the technique of free-choice profiling. Data was analyzed through Generalized Procrustes Analysis and Analysis of Variance.
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  • description.provenance : Approved for entry into archive by Patricia Black(patricia.black@oregonstate.edu) on 2016-02-11T14:50:26Z (GMT) No. of bitstreams: 1 Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot noir Wines.pdf: 660884 bytes, checksum: 6ec23674694e197335b5f4460a4df94b (MD5)
  • description.provenance : Submitted by Patricia Black (patricia.black@oregonstate.edu) on 2016-02-11T14:49:21Z No. of bitstreams: 1 Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot noir Wines.pdf: 660884 bytes, checksum: 6ec23674694e197335b5f4460a4df94b (MD5)
  • description.provenance : Made available in DSpace on 2016-02-11T14:50:26Z (GMT). No. of bitstreams: 1 Effects of Macerating Pectinase Enzymes on Color, Phenolic Profile, and Sensory Character of Pinot noir Wines.pdf: 660884 bytes, checksum: 6ec23674694e197335b5f4460a4df94b (MD5) Previous issue date: 1999

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