Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235

Autores
Fratebianchi de la Parra, Dante; González, Miriam; Tenorio, C.; Cavalitto, Sebastian Fernando; Ruiz-Larrea, F.
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A novel pectin-degrading enzyme complex produced by Aspergillus sojae ATCC 20235 (PC-AS) using low- cost substrates was characterised in terms of its enzyme activities relevant in winemaking.This novel PC-AS was applied at the maceration/fermentation stage during the elaboration of'Tempranillo' red wines to study its effect on colour development and the phenolic and amino acid wine composition. PC-AS polygalacturonase activity was the major enzy me activity detected and quantified under winemaking conditions (pH 3.5,20°C) and proved being stable and active in the presence of sulfur dioxide. Xyla- nase activity, albeit in lesser amounts, was also present in PC-AS, and neither pectinesterase, which produces methanol, nor p-glucosidase, which is detrimental to wine colour, were detected in PC-AS. This pectin-de- grading complex promoted a faster colour extraction since maximum colour intensity of the enzyme treated wines was reached earlier compared to their controls. After 6 months of storage under winery conditions, wines elaborated with PC-AS presented higher concentrations of caffeic acid, coumaric acid and aspartic acid (p < 0.05), suggesting an improved extraction of grape cell components. In conclusion, the application of PC- AS yielded results that showed that it can be used in red winemaking to shorten the maceration time needed to reach high CI values and to improve the extraction of some phenolics and other compounds that enhance the quality of the final product.
Fil: Fratebianchi de la Parra, Dante. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: González, Miriam. Instituto de Ciencias de la Vid y del Vino; España. Consejo Superior de Investigaciones Científicas; España. Universidad de La Rioja; España
Fil: Tenorio, C.. Instituto de Ciencias de la Vid y del Vino; España. Consejo Superior de Investigaciones Científicas; España. Universidad de La Rioja; España
Fil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Ruiz-Larrea, F.. Instituto de Ciencias de la Vid y del Vino; España. Consejo Superior de Investigaciones Científicas; España. Universidad de La Rioja; España
Materia
ASPERGILLUS SOJAE
COLOUR
PECTINASCS
PHCNOLICS
RED WINE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/53463
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/53463
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235Fratebianchi de la Parra, DanteGonzález, MiriamTenorio, C.Cavalitto, Sebastian FernandoRuiz-Larrea, F.ASPERGILLUS SOJAECOLOURPECTINASCSPHCNOLICSRED WINEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2https://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2A novel pectin-degrading enzyme complex produced by Aspergillus sojae ATCC 20235 (PC-AS) using low- cost substrates was characterised in terms of its enzyme activities relevant in winemaking.This novel PC-AS was applied at the maceration/fermentation stage during the elaboration of'Tempranillo' red wines to study its effect on colour development and the phenolic and amino acid wine composition. PC-AS polygalacturonase activity was the major enzy me activity detected and quantified under winemaking conditions (pH 3.5,20°C) and proved being stable and active in the presence of sulfur dioxide. Xyla- nase activity, albeit in lesser amounts, was also present in PC-AS, and neither pectinesterase, which produces methanol, nor p-glucosidase, which is detrimental to wine colour, were detected in PC-AS. This pectin-de- grading complex promoted a faster colour extraction since maximum colour intensity of the enzyme treated wines was reached earlier compared to their controls. After 6 months of storage under winery conditions, wines elaborated with PC-AS presented higher concentrations of caffeic acid, coumaric acid and aspartic acid (p < 0.05), suggesting an improved extraction of grape cell components. In conclusion, the application of PC- AS yielded results that showed that it can be used in red winemaking to shorten the maceration time needed to reach high CI values and to improve the extraction of some phenolics and other compounds that enhance the quality of the final product.Fil: Fratebianchi de la Parra, Dante. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; ArgentinaFil: González, Miriam. Instituto de Ciencias de la Vid y del Vino; España. Consejo Superior de Investigaciones Científicas; España. Universidad de La Rioja; EspañaFil: Tenorio, C.. Instituto de Ciencias de la Vid y del Vino; España. Consejo Superior de Investigaciones Científicas; España. Universidad de La Rioja; EspañaFil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; ArgentinaFil: Ruiz-Larrea, F.. Instituto de Ciencias de la Vid y del Vino; España. Consejo Superior de Investigaciones Científicas; España. Universidad de La Rioja; EspañaJKI-Institut für Rebenzüchtung2017-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/53463Fratebianchi de la Parra, Dante; González, Miriam; Tenorio, C.; Cavalitto, Sebastian Fernando; Ruiz-Larrea, F.; Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235; JKI-Institut für Rebenzüchtung; Vitis; 56; 2; 3-2017; 85-930042-75002367-4156CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://dialnet.unirioja.es/servlet/articulo?codigo=5960751info:eu-repo/semantics/altIdentifier/doi/10.5073/vitis.2017.56.85-93info:eu-repo/semantics/altIdentifier/url/https://ojs.openagrar.de/index.php/VITIS/article/view/7139info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:37:13Zoai:ri.conicet.gov.ar:11336/53463instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:37:14.055CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235
title Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235
spellingShingle Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235
Fratebianchi de la Parra, Dante
ASPERGILLUS SOJAE
COLOUR
PECTINASCS
PHCNOLICS
RED WINE
title_short Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235
title_full Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235
title_fullStr Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235
title_full_unstemmed Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235
title_sort Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235
dc.creator.none.fl_str_mv Fratebianchi de la Parra, Dante
González, Miriam
Tenorio, C.
Cavalitto, Sebastian Fernando
Ruiz-Larrea, F.
author Fratebianchi de la Parra, Dante
author_facet Fratebianchi de la Parra, Dante
González, Miriam
Tenorio, C.
Cavalitto, Sebastian Fernando
Ruiz-Larrea, F.
author_role author
author2 González, Miriam
Tenorio, C.
Cavalitto, Sebastian Fernando
Ruiz-Larrea, F.
author2_role author
author
author
author
dc.subject.none.fl_str_mv ASPERGILLUS SOJAE
COLOUR
PECTINASCS
PHCNOLICS
RED WINE
topic ASPERGILLUS SOJAE
COLOUR
PECTINASCS
PHCNOLICS
RED WINE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A novel pectin-degrading enzyme complex produced by Aspergillus sojae ATCC 20235 (PC-AS) using low- cost substrates was characterised in terms of its enzyme activities relevant in winemaking.This novel PC-AS was applied at the maceration/fermentation stage during the elaboration of'Tempranillo' red wines to study its effect on colour development and the phenolic and amino acid wine composition. PC-AS polygalacturonase activity was the major enzy me activity detected and quantified under winemaking conditions (pH 3.5,20°C) and proved being stable and active in the presence of sulfur dioxide. Xyla- nase activity, albeit in lesser amounts, was also present in PC-AS, and neither pectinesterase, which produces methanol, nor p-glucosidase, which is detrimental to wine colour, were detected in PC-AS. This pectin-de- grading complex promoted a faster colour extraction since maximum colour intensity of the enzyme treated wines was reached earlier compared to their controls. After 6 months of storage under winery conditions, wines elaborated with PC-AS presented higher concentrations of caffeic acid, coumaric acid and aspartic acid (p < 0.05), suggesting an improved extraction of grape cell components. In conclusion, the application of PC- AS yielded results that showed that it can be used in red winemaking to shorten the maceration time needed to reach high CI values and to improve the extraction of some phenolics and other compounds that enhance the quality of the final product.
Fil: Fratebianchi de la Parra, Dante. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: González, Miriam. Instituto de Ciencias de la Vid y del Vino; España. Consejo Superior de Investigaciones Científicas; España. Universidad de La Rioja; España
Fil: Tenorio, C.. Instituto de Ciencias de la Vid y del Vino; España. Consejo Superior de Investigaciones Científicas; España. Universidad de La Rioja; España
Fil: Cavalitto, Sebastian Fernando. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Fermentaciones Industriales. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Fermentaciones Industriales; Argentina
Fil: Ruiz-Larrea, F.. Instituto de Ciencias de la Vid y del Vino; España. Consejo Superior de Investigaciones Científicas; España. Universidad de La Rioja; España
description A novel pectin-degrading enzyme complex produced by Aspergillus sojae ATCC 20235 (PC-AS) using low- cost substrates was characterised in terms of its enzyme activities relevant in winemaking.This novel PC-AS was applied at the maceration/fermentation stage during the elaboration of'Tempranillo' red wines to study its effect on colour development and the phenolic and amino acid wine composition. PC-AS polygalacturonase activity was the major enzy me activity detected and quantified under winemaking conditions (pH 3.5,20°C) and proved being stable and active in the presence of sulfur dioxide. Xyla- nase activity, albeit in lesser amounts, was also present in PC-AS, and neither pectinesterase, which produces methanol, nor p-glucosidase, which is detrimental to wine colour, were detected in PC-AS. This pectin-de- grading complex promoted a faster colour extraction since maximum colour intensity of the enzyme treated wines was reached earlier compared to their controls. After 6 months of storage under winery conditions, wines elaborated with PC-AS presented higher concentrations of caffeic acid, coumaric acid and aspartic acid (p < 0.05), suggesting an improved extraction of grape cell components. In conclusion, the application of PC- AS yielded results that showed that it can be used in red winemaking to shorten the maceration time needed to reach high CI values and to improve the extraction of some phenolics and other compounds that enhance the quality of the final product.
publishDate 2017
dc.date.none.fl_str_mv 2017-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/53463
Fratebianchi de la Parra, Dante; González, Miriam; Tenorio, C.; Cavalitto, Sebastian Fernando; Ruiz-Larrea, F.; Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235; JKI-Institut für Rebenzüchtung; Vitis; 56; 2; 3-2017; 85-93
0042-7500
2367-4156
CONICET Digital
CONICET
url http://hdl.handle.net/11336/53463
identifier_str_mv Fratebianchi de la Parra, Dante; González, Miriam; Tenorio, C.; Cavalitto, Sebastian Fernando; Ruiz-Larrea, F.; Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235; JKI-Institut für Rebenzüchtung; Vitis; 56; 2; 3-2017; 85-93
0042-7500
2367-4156
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://dialnet.unirioja.es/servlet/articulo?codigo=5960751
info:eu-repo/semantics/altIdentifier/doi/10.5073/vitis.2017.56.85-93
info:eu-repo/semantics/altIdentifier/url/https://ojs.openagrar.de/index.php/VITIS/article/view/7139
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv JKI-Institut für Rebenzüchtung
publisher.none.fl_str_mv JKI-Institut für Rebenzüchtung
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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