Characterisation of the main enzymatic activities present in six commercial macerating enzymes and their effects on extracting colour during winemaking of Monastrell grapes

Abstract

SummaryNumerous studies have reported on the use of enzymes in wineries to facilitate the extraction of grape phenolics and to aid colour stability, although no clear conclusions were reached. Information concerning the enzymatic activities of industrial preparations is very difficult to obtain despite its importance. The aim of this work was to characterise and quantify the activities of six macerating enzyme preparations to optimise their use, and to study their effect on the chromatic characteristics of a Monastrell wine. The results indicate that differences exist in the type of enzymatic activities present in the preparations and in their concentration. The chromatic characteristics of the resulting wines, both at the end of alcoholic fermentation and after 12 months of storage in stainless steel tanks, showed differences with the use of the different maceration enzymes when comparing with control wine, although very little differences were observed between the different enzyme treatments. The enzyme‐treated wines showed, at the end of alcoholic fermentation, a higher OD280 and tannin content, and after 12 months, a higher colour intensity too. The main effect of all the preparations was an increase in the total phenol content, probably by facilitating the release of skin tannins.