engleski

Effect of Enzyme-Assisted Vinification on Wine Phenolics, Colour Components, and Antioxidant Capacity

The aim of this study was to evaluate the impact of the maceration enzyme addition (Sihazym Extro and Vinozym Vintage) on the extraction of phenolics, colour components and antioxidants in Babica wine. Spectrophotometry was used for determination of total phenols, anthocyanins and wine colour parameters (intensity, hue and chromatic structure), the individual phenolics were detected using HPLC, while reducing and free radical scavenging activities of the samples were analysed using the FRAP and DPPH assays. The results indicate a more favourable effect of the Sihazym Extro on the extraction of phenolics, while both enzymes improved the extraction of anthocyanins during the maceration. The most abundant phenolic compounds were malvidin derivatives whose concentration continuously increased during the vinification and reached 82% of all anthocyanin derivates in the control wine and 81% in both enzyme-treated wines. As expected, the antioxidant activity of the samples followed the trend of phenolic content growth and increased during the vinification, resulting in the higher activity of enzyme- treated wines.

Babica cv. ; winemaking ; enzyme-assisted vinification ; phenolic compounds ; colour ; antioxidant activity

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