Multivariate evaluation of changes induced in red wine characteristics by the use of extracting agents.
The aim of the present work was to study the effect of both vintage and the use of four types of pectinolytic enzymatic preparations on the quality of red wine using factor analysis. We also studied the evolution of the factors obtained along two years of storage of the wine. The results obtained from the factor analysis revealed that the addition of pectinolytic enzymes enriched the phenolic composition and elicited an improvement in the visual aspect of the wine, which persisted during the storage period considered.
Department of Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n, 09001 Burgos, Spain.
Isabel
I
Revilla
Maria Luisa
ML
González-SanJosé
D000704:Analysis of Variance; D000872:Anthocyanins / Q000032:analysis; D002851:Chromatography, High Pressure Liquid; D003116:Color; D005285:Fermentation; D005524:Food Technology; D006863:Hydrogen-Ion Concentration; D010636:Phenols / Q000032:analysis; D011096:Polygalacturonase / Q000378:metabolism; D013053:Spectrophotometry; D027843:Vitis / Q000737:chemistry; D014920:Wine / Q000032:analysis*
D000872:Anthocyanins; D010636:Phenols; D011096:Polygalacturonase