Pectolytic enzyme reduces the concentration of colloidal particles in wine due to changes in polysaccharide structure and aggregation properties.
Int J Biol Macromol
; 140: 546-555, 2019 Nov 01.
Article
de En
| MEDLINE
| ID: mdl-31404601
ABSTRACT
To explore the effect of pectolytic enzyme application on polysaccharide size and colloidal interactions, rosé wines were prepared from pressed Shiraz grape juice, and red wines were made from the same juice by the addition of skins and seeds from fresh pressings. A pectolytic enzyme preparation containing primarily polygalacturonase and side-activities of arabinase and pectin lyase was used. Enzyme treatment enhanced the contribution of high molecular weight (≈ 200â¯kDa) polysaccharides rich in mannose and glucose (mannoproteins) and removed arabinose-rich polysaccharides of intermediate (≈ 40â¯kDa) size. Enzyme application reduced the molecular weight average of a class of smaller polysaccharides of approximately 6â¯kDa (rhamnogalacturonan II). All wines had similar particle sizes, but enzyme treatment markedly reduced particle concentration in wines, particularly in rosé wines. Wine polysaccharides were purified and when reconstituted in model wine, showed reduced particle concentration in response to enzyme treatment. Aggregation of polysaccharide in the presence of seed tannin was also markedly reduced by enzyme treatment. The results indicated that changes in structure introduced by the enzyme affected wine colloidal properties, potentially increasing polysaccharide solubility.
Texte intégral:
1
Collection:
01-internacional
Base de données:
MEDLINE
Sujet principal:
Polysaccharide-lyases
/
Polyosides
/
Vin
/
Hydrates de carbone alimentaires
Limites:
Humans
Langue:
En
Journal:
Int J Biol Macromol
Année:
2019
Type de document:
Article
Pays d'affiliation:
Australie