title: Addition of phenolic acids on the reduction of methanol content in wine.
abstract: Utilization of phenolic acids, including gallic acid, coumaric acid, caffic acid, cinnamic acid, and ferulic acid, for methanol reduction in wine was investigated. Enzyme activities of pectinesterase and pectin lyase decreased significantly when 0.1 mg/L of gallic acid, coumaric acid, caffic acid, cinnamic acid, or ferulic acid was added. However, no inhibition on polygalacturonase activity was observed when 0.5 mg/L of phenolic acid was added. Methanol content in commercial pectic enzyme (CPE) group increased from 11.53 +/- 1.34 to 56.67 +/- 3.75 ppm in the final products. Adding gallic acid or coumaric acid with CPE inhibited the increase of methanol production. In addition, when 0.2 mg/L of phenolic acid (gallic acid or coumaric acid) was added, the amount of total phenolic acid released from CPE + gallic acid or CPE + coumaric acid groups became higher than CPE group by approximately 466 and 539 mg/L, respectively. In conclusion, the values of lightness, red content, yellow content, total pigment, and total phenolic acid increased in the presence of gallic acid or coumaric acid with CPE, suggesting that adding gallic acid or coumaric acid into winemaking process is a potential method for reducing methanol content, improving wine quality, as well as increasing healthy compounds in wine production.
authors.affiliation: Department of Food Science, Natl. Pingtung Univ. of Science and Technology, Pingtung 91201, Taiwan.
authors.forename: C-Y
authors.initials: CY
authors.lastname: Hou
authors.forename: Y-S
authors.initials: YS
authors.lastname: Lin
authors.forename: Y T
authors.initials: YT
authors.lastname: Wang
authors.forename: C-M
authors.initials: CM
authors.lastname: Jiang
authors.forename: K T
authors.initials: KT
authors.lastname: Lin
authors.forename: M-C
authors.initials: MC
authors.lastname: Wu
mesh_terms: D002109:Caffeic Acids; D002265:Carboxylic Ester Hydrolases / Q000187:drug effects* / Q000378:metabolism; D002934:Cinnamates; D003373:Coumaric Acids; D005707:Gallic Acid; D062385:Hydroxybenzoates / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D000432:Methanol / Q000032:analysis / Q000737:chemistry / Q000378:metabolism*; D011096:Polygalacturonase / Q000187:drug effects* / Q000378:metabolism; D011133:Polysaccharide-Lyases / Q000187:drug effects* / Q000378:metabolism; D014920:Wine / Q000032:analysis* / Q000592:standards
chemical_list: D002109:Caffeic Acids; D002934:Cinnamates; D003373:Coumaric Acids; D062385:Hydroxybenzoates; C029010:cinnamic acid; D005707:Gallic Acid; C004999:ferulic acid; D002265:Carboxylic Ester Hydrolases; C022323:pectinesterase; D011096:Polygalacturonase; D011133:Polysaccharide-Lyases; C027349:pectin lyase; C017616:phenolic acid; C040048:caffeic acid; D000432:Methanol