Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature

Autores
Martín, María Carolina; Morata, Vilma Ines
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The effect of a new cold-active pectinolytic system on colour of Malbec wines was studied under the following winemaking conditions: (i) fermentation at low temperature (20 °C) and (ii) prefermentative cold maceration (PCM) (5 °C–7 days) followed by traditional fermentation (28 °C). The pectinolytic system was mainly composed of polymethylgalacturonase and pectin lyase activities, detected under similar conditions to those in winemaking (pH 3.6–20 °C). The results show that the enzyme system significantly accelerated colour extraction by reducing the maceration time necessary for vinification at low temperature and shortening the PCM stage. Enzyme-treated wines exhibited better chromatic parameters than their controls at devatting and after 6 months of storage. The cold-active enzyme compensated the decrease in colour extraction due to the low maceration temperature, achieving high-quality wines with chromatic characteristics similar to those of traditional wines.
Fil: Martín, María Carolina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Morata, Vilma Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Materia
Colour
Enzymes
Fermentation Technology
Pectin
Polyphenols
Wine And Enology
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/32283
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/32283
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperatureMartín, María CarolinaMorata, Vilma InesColourEnzymesFermentation TechnologyPectinPolyphenolsWine And Enologyhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2The effect of a new cold-active pectinolytic system on colour of Malbec wines was studied under the following winemaking conditions: (i) fermentation at low temperature (20 °C) and (ii) prefermentative cold maceration (PCM) (5 °C–7 days) followed by traditional fermentation (28 °C). The pectinolytic system was mainly composed of polymethylgalacturonase and pectin lyase activities, detected under similar conditions to those in winemaking (pH 3.6–20 °C). The results show that the enzyme system significantly accelerated colour extraction by reducing the maceration time necessary for vinification at low temperature and shortening the PCM stage. Enzyme-treated wines exhibited better chromatic parameters than their controls at devatting and after 6 months of storage. The cold-active enzyme compensated the decrease in colour extraction due to the low maceration temperature, achieving high-quality wines with chromatic characteristics similar to those of traditional wines.Fil: Martín, María Carolina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaFil: Morata, Vilma Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; ArgentinaWiley2014-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/32283Martín, María Carolina; Morata, Vilma Ines; Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature; Wiley; International Journal of Food Science and Technology; 49; 8; 2-2014; 1893-19010950-54231365-2621CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12498/abstractinfo:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12498info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:52:55Zoai:ri.conicet.gov.ar:11336/32283instacron: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:34982025-10-22 11:52:55.501CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature
title Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature
spellingShingle Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature
Martín, María Carolina
Colour
Enzymes
Fermentation Technology
Pectin
Polyphenols
Wine And Enology
title_short Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature
title_full Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature
title_fullStr Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature
title_full_unstemmed Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature
title_sort Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature
dc.creator.none.fl_str_mv Martín, María Carolina
Morata, Vilma Ines
author Martín, María Carolina
author_facet Martín, María Carolina
Morata, Vilma Ines
author_role author
author2 Morata, Vilma Ines
author2_role author
dc.subject.none.fl_str_mv Colour
Enzymes
Fermentation Technology
Pectin
Polyphenols
Wine And Enology
topic Colour
Enzymes
Fermentation Technology
Pectin
Polyphenols
Wine And Enology
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The effect of a new cold-active pectinolytic system on colour of Malbec wines was studied under the following winemaking conditions: (i) fermentation at low temperature (20 °C) and (ii) prefermentative cold maceration (PCM) (5 °C–7 days) followed by traditional fermentation (28 °C). The pectinolytic system was mainly composed of polymethylgalacturonase and pectin lyase activities, detected under similar conditions to those in winemaking (pH 3.6–20 °C). The results show that the enzyme system significantly accelerated colour extraction by reducing the maceration time necessary for vinification at low temperature and shortening the PCM stage. Enzyme-treated wines exhibited better chromatic parameters than their controls at devatting and after 6 months of storage. The cold-active enzyme compensated the decrease in colour extraction due to the low maceration temperature, achieving high-quality wines with chromatic characteristics similar to those of traditional wines.
Fil: Martín, María Carolina. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
Fil: Morata, Vilma Ines. Universidad Nacional de Cuyo. Facultad de Ciencias Aplicadas a la Industria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mendoza; Argentina
description The effect of a new cold-active pectinolytic system on colour of Malbec wines was studied under the following winemaking conditions: (i) fermentation at low temperature (20 °C) and (ii) prefermentative cold maceration (PCM) (5 °C–7 days) followed by traditional fermentation (28 °C). The pectinolytic system was mainly composed of polymethylgalacturonase and pectin lyase activities, detected under similar conditions to those in winemaking (pH 3.6–20 °C). The results show that the enzyme system significantly accelerated colour extraction by reducing the maceration time necessary for vinification at low temperature and shortening the PCM stage. Enzyme-treated wines exhibited better chromatic parameters than their controls at devatting and after 6 months of storage. The cold-active enzyme compensated the decrease in colour extraction due to the low maceration temperature, achieving high-quality wines with chromatic characteristics similar to those of traditional wines.
publishDate 2014
dc.date.none.fl_str_mv 2014-02
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/11336/32283
Martín, María Carolina; Morata, Vilma Ines; Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature; Wiley; International Journal of Food Science and Technology; 49; 8; 2-2014; 1893-1901
0950-5423
1365-2621
CONICET Digital
CONICET
url http://hdl.handle.net/11336/32283
identifier_str_mv Martín, María Carolina; Morata, Vilma Ines; Effect of a cold-active pectinolytic system on colour development of Malbec red wines elaborated at low temperature; Wiley; International Journal of Food Science and Technology; 49; 8; 2-2014; 1893-1901
0950-5423
1365-2621
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12498/abstract
info:eu-repo/semantics/altIdentifier/doi/10.1111/ijfs.12498
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
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 12.982451

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