Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes

Abstract

In this study, two different doses of commercial b-glucanase enzyme preparation were tested to verify their effect on wines aged on lees. These wines were compared with two samples with no enzymatictreatment. The former was aged on lees (control), and the latter was readily filtered off from theyeast cell biomass (standard). Analysis of variance (one-way ANOVA), the Tukey test, and principalcomponent analysis (PCA) were applied to all of the samples, which were analyzed for aroma composition, along with galacturonic acid, total acidity, pH, and color. Results showed a large numberof statistically significant differences among samples. In general, wines treated with b-glucanase were characterized by higher concentration of many volatile compounds. The presence of lees and evenmore the exogenous enzymatic action enhanced almost all volatile compounds. Besides the high presence of ethyl esters, it is worth mentioning the behavior of hexanol and trans-3-hexenol, which are strongly enhanced by the presence of lees and by enzymatic treatments.[...