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

Autores
Fratebianchi de la Parra, Dante; González, M.; Tenorio, C.; Cavalitto, Sebastián Fernando; Ruiz-Larrea, F.
Año de publicación
2017
Idioma
español castellano
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A novel pectin-degrading enzyme complex produced by Aspergillus sojae ATCC 20235 (PC-AS) using lowcost 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 enzyme activity detected and quantified under winemaking conditions (pH 3.5, 20 °C) and proved being stable and active in the presence of sulfur dioxide. Xylanase activity, albeit in lesser amounts, was also present in PC-AS, and neither pectinesterase, which produces methanol, nor β-glucosidase, which is detrimental to wine colour, were detected in PC-AS. This pectin-degrading 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 PCAS 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.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Fermentaciones Industriales
Materia
Química
Aspergillus sojae
red wine
pectinases
colour
phenolics
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/78632
Acceder
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network_name_str SEDICI (UNLP)
spelling Characterization and winemaking application of a novel pectin-degrading enzyme complex from Aspergillus sojae ATCC 20235Fratebianchi de la Parra, DanteGonzález, M.Tenorio, C.Cavalitto, Sebastián FernandoRuiz-Larrea, F.QuímicaAspergillus sojaered winepectinasescolourphenolicsA novel pectin-degrading enzyme complex produced by Aspergillus sojae ATCC 20235 (PC-AS) using lowcost 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 enzyme activity detected and quantified under winemaking conditions (pH 3.5, 20 °C) and proved being stable and active in the presence of sulfur dioxide. Xylanase activity, albeit in lesser amounts, was also present in PC-AS, and neither pectinesterase, which produces methanol, nor β-glucosidase, which is detrimental to wine colour, were detected in PC-AS. This pectin-degrading 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 PCAS 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.Facultad de Ciencias ExactasCentro de Investigación y Desarrollo en Fermentaciones Industriales2017-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf85-93http://sedici.unlp.edu.ar/handle/10915/78632spainfo:eu-repo/semantics/altIdentifier/issn/2367-4156info:eu-repo/semantics/altIdentifier/doi/10.5073/vitis.2017.56.85-93info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-sa/4.0/Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-22T16:55:06Zoai:sedici.unlp.edu.ar:10915/78632Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-22 16:55:06.448SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Química
Aspergillus sojae
red wine
pectinases
colour
phenolics
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, M.
Tenorio, C.
Cavalitto, Sebastián Fernando
Ruiz-Larrea, F.
author Fratebianchi de la Parra, Dante
author_facet Fratebianchi de la Parra, Dante
González, M.
Tenorio, C.
Cavalitto, Sebastián Fernando
Ruiz-Larrea, F.
author_role author
author2 González, M.
Tenorio, C.
Cavalitto, Sebastián Fernando
Ruiz-Larrea, F.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Química
Aspergillus sojae
red wine
pectinases
colour
phenolics
topic Química
Aspergillus sojae
red wine
pectinases
colour
phenolics
dc.description.none.fl_txt_mv A novel pectin-degrading enzyme complex produced by Aspergillus sojae ATCC 20235 (PC-AS) using lowcost 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 enzyme activity detected and quantified under winemaking conditions (pH 3.5, 20 °C) and proved being stable and active in the presence of sulfur dioxide. Xylanase activity, albeit in lesser amounts, was also present in PC-AS, and neither pectinesterase, which produces methanol, nor β-glucosidase, which is detrimental to wine colour, were detected in PC-AS. This pectin-degrading 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 PCAS 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.
Facultad de Ciencias Exactas
Centro de Investigación y Desarrollo en Fermentaciones Industriales
description A novel pectin-degrading enzyme complex produced by Aspergillus sojae ATCC 20235 (PC-AS) using lowcost 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 enzyme activity detected and quantified under winemaking conditions (pH 3.5, 20 °C) and proved being stable and active in the presence of sulfur dioxide. Xylanase activity, albeit in lesser amounts, was also present in PC-AS, and neither pectinesterase, which produces methanol, nor β-glucosidase, which is detrimental to wine colour, were detected in PC-AS. This pectin-degrading 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 PCAS 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 2017-04
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/78632
url http://sedici.unlp.edu.ar/handle/10915/78632
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2367-4156
info:eu-repo/semantics/altIdentifier/doi/10.5073/vitis.2017.56.85-93
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-sa/4.0/
Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-sa/4.0/
Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)
dc.format.none.fl_str_mv application/pdf
85-93
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
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reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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