Influence of maceration temperature and enzymes on the content of volatile phenols in Pinot noir wines

被引:0
|
作者
Gerbaux, V
Vincent, B
Bertrand, A
机构
[1] ITV France, F-21200 Beaune, France
[2] Univ Bordeaux 2, Fac Oenol, F-33405 Talence, France
来源
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2002年 / 53卷 / 02期
关键词
volatile phenols; Brettanomyces; enzymes; maceration; residual sugar;
D O I
暂无
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Yeasts of the Brettanomyces type are found in red wines and are responsible for the production of volatile phenols characterized by animal, leather, ink, horse stable or barnyard odors. Certain winemaking techniques that have been developed to improve the extraction of phenolic compounds indirectly favor the production of volatile phenols in wines that have been contaminated by Brettanomyces. Two techniques, heating at the end of the maceration and the use of enological enzymes, can potentially cause an excess production of volatile phenols. Compared with the classic temperature of the maceration without use of enzymes, one of these alternative techniques may triple the presence of volatile phenols, even more so when both techniques are administered on the same wine. Cinnamyl-esterase, a secondary activity seen in most enzymatic preparations produced by Aspergillus niger (pectinases), is the cause of this problem. The use of a purified enzyme without cinnamyl-esterase does not seem to induce an overproduction of volatile phenols. This property is already present in enzymes used in the vinification of white wines, and it is important to use these same purified enzymes for red wine production.
引用
收藏
页码:131 / 137
页数:7
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