RT info:eu-repo/semantics/article
T1 Impact of glucose oxidase treatment in high sugar and pH musts on volatile composition of white wines
A1 Mangas, Rafael
A1 González García, María Rosa
A1 Martín Peña, Pedro
A1 Rodríguez Nogales, José Manuel
K1 Vinos y vinificación
K1 Viticultura
K1 Alcohol strength
K1 Acidity
K1 Gluconic acid
K1 Catalase
K1 Grado alcohólico
K1 Acidez
K1 Ácido glucónico
K1 Catalasa
K1 3103.08 Gestión de la Producción Vegetal
K1 31 Ciencias Agrarias
AB Climate change is modifying the composition of the grapes, increasing sugar and pH levels, which produces unbalanced wines with high alcohol degree, low acidity and poor aromatic notes. In this study, glucose oxidase (GOX) and catalase (CAT) were applied in white must with high sugar content and pH (>3.8) to simultaneously decrease glucose concentration and pH. The effect of enzyme treatment on volatile composition of wine was investigated. A concentration of 0.17 mkat/L for both GOX and CAT was sufficient to produce a remarkable reduction of glucose concentration in the must (61.5 g/L), achieving similar results within the pH range of 3–4. The musts subjected to enzymatic treatment yielded more balanced wines, lowering their alcohol content by 10–27 mL/L and pH by 0.3–0.5, while leaving their chromatic characteristics unchanged compared to the control wines. As positive effects, enzyme treatment reduced the concentrations of C6-alcohols with green-herbaceous notes and high-chain ethyl esters with soapy notes in wines, and did not modify the concentrations of short-chain ethyl esters, acids and higher alcohols. However, the concentrations of heptyl acetate and 2-phenylethanol with floral notes, and some ketones with floral and fruit notes, were lower in wines from treated musts.
PB Elsevier
SN 0023-6438
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/59817
UL https://uvadoc.uva.es/handle/10324/59817
LA eng
NO LWT, 2023, vol. 184, 114975
NO Producción Científica
DS UVaDOC
RD 25-dic-2024