The effects of copigments, sulfur dioxide and enzyme on the mass transfer process of malvidin-3-glucoside using a modelling approach in simulated red wine maceration scenarios

Abstract

Maceration is fundamental to producing high quality red wine through the extraction of components from grape, including pigments of importance to wine colour. The effects of copigments and commonly used winemaking additives (maceration enzyme, SO2) on the extraction of malvidin-3-O-glucoside (M3G) were modelled under simulated maceration conditions. Copigments (gallic acid, rutin, caffeic acid) did not significantly facilitate the mass transfer process of M3G nor colour extraction, with caffeic acid having significantly lower values. Importantly, SO2 showed the most positive effects on both mass distribution constant and internal mass transfer coefficient of M3G, with temperature and ethanol having less of an impact. Significant interactions of the experimental factors were observed, however, and SO2, temperature, and ethanol were found to play predominant roles in the extraction phenomena. Comparatively, maceration enzyme or rutin (most impactful copigment) did not exhibit as much of an influence on the mass transfer process of M3G.