Influence of the elaboration process on the peptide fraction with angiotensin I-converting enzyme inhibitor activity in sparkling wines and red wines aged on lees

被引：17

作者：

Alcaide-Hidalgo, Juan M. ^{[1
]}

Martinez-Rodriguez, Adolfo J. ^{[1
]}

Martin-Alvarez, Pedro J. ^{[1
]}

Pueyo, Encarnacion ^{[1
]}

机构：

[1] CSIC, Inst Fermentac Ind, Madrid 28006, Spain

来源：

FOOD CHEMISTRY | 2008年 / 111卷 / 04期

关键词：

sparkling wines; malolactic fermentation; aging with lees; ACEI activity; peptide;

D O I：

10.1016/j.foodchem.2008.05.015

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of some variables on the manufacturing process for sparkling and red wines on the angiotensin I-converting enzyme inhibitory (ACEI) activity has been Studied. Ageing on lees significantly influenced the angiotensin I-converting enzyme inhibitor activity in sparkling wines. It reached maximum values at 9 months, decreasing afterwards. In red wines, the ACEI activity also increased in the wines aged on lees. In both wines, hydrophobic peptides were responsible for the ACEI activity. These peptides would make a much greater contribution to the total activity if present in higher proportions. It would therefore be advantageous to increase their concentrations in wines, either by using starting materials with high initial peptide contents or by using a highly autolytic yeast, giving a greater degree of hydrolysis of wine proteins, and higher concentrations of peptides with ACEI activity. (C) 2008 Elsevier Ltd. All rights reserved.

引用

页码：965 / 969

页数：5

共 28 条

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