Boz, S.

Giacosa, S.

Malabaila, M.

Paissoni, M. A.

R&#237

Rolle, L

Skrab, D.

English

Río Segade, Susana

Institutional Research Information System University of Turin

07 January 2022AperTO - Archivio Istituzionale Open Access dell'Università di TorinoOriginal Citation:Influence of short-time skin maceration combined with enzyme treatment on the volatile composition of musts fromfresh and withered Fiano winegrapesPublisher:Terms of use:Open Access(Article begins on next page)Anyone can freely access the full text of works made available as "Open Access". Works made available under aCreative Commons license can be used according to the terms and conditions of said license. Use of all other worksrequires consent of the right holder (author or publisher) if not exempted from copyright protection by the applicable law.Availability:IVES – International Viticulture and Enology SocietyThis is the author's manuscriptThis version is available http://hdl.handle.net/2318/1805616 since 2021-10-11T20:42:17ZInfluence of short-time skin maceration combined withenzyme treatment on the volatile composition of mustsfrom fresh and withered fiano winegrapesAIM: The increasing market competitiveness is promoting the production of special dry wines withdistinctive characteristics, obtained either from minor winegrape varieties and/or the inclusion ofpartially dehydrated grapes. With the aim of taking advantage of the grape quality traits in terms ofaroma potential, short-time skin contact prior pressing in combination with the use of exogenousenzymes can facilitate the release of volatile organic compounds (VOCs) into the grape must. Inaddition, the possible presence of glycosidase activity enhances the hydrolysis of odourlessglycosidically-bound precursors, which have a particular importance for non-aromatic grape varieties.[1,2] In this study, the e ect of eight enzyme treatments with di erent single activity during short-termpre-fermentative maceration was investigated on the volatile composition of musts, obtained fromboth fresh and withered winegrapes cv. ‘Fiano’. METHODS: The study was carried out on fresh orpartially dehydrated (20% of weight loss) ‘Fiano’ white winegrapes from Campania region (southernItaly). For each sample, twenty-seven berry sets of 500 g each were randomly selected and crushed inpresence of 10 mg/kg of potassium metabisulphite. Then, three berry sets were individually treatedwith pectin lyase (PL), polygalacturonase (PG), pectin methylesterase (PME), xylanase (XYL),arabinase (ARA), protease (PRO), β-glucanase (GLN), or β-glucosidase (GLU) enzymes at a dose of 10mg/kg, homogenized and subjected to pre-fermentative maceration for 13 h at 12 °C. The other threeberry sets were treated similarly but without enzyme addition (control). Subsequently, the mustsobtained were separated from the skins and used for the determination of free and glycosidically-bound VOCs using solid-phase extraction followed by GC-MS analysis [3].RESULTS: Regarding the freevolatile fraction of musts, few compounds were in uenced by the di erent enzyme treatments tested.This e ect appeared to be more evident for glycosylated volatile compounds, for which theconcentration of total compounds, aromatic alcohols, C6 alcohols, and certain terpenes (nerol andgeraniol) signi cantly prevailed in musts from fresh grapes treated with PG. Moreover, samples fromwithered Fiano grapes treated with PG and ARA were characterized by higher contents of terpenes (cis-8-hydroxylinalool, nerol, geraniol, and α-terpineol), C6 alcohols (trans-2-hexenol and 1-hexenol), andbenzenoids (eugenol). CONCLUSIONS: The addition of enzymes during short-term pre-fermentativemaceration resulted to have e ect mainly on the glycosylated volatile fraction of the musts obtainedfrom fresh and withered grapes. In particular, exogenous enzyme activities such as PG exhibit majorin uence on the volatile pro le of musts derived from fresh and withered ‘Fiano’ grapes, which couldcontribute to enhance the sensory perceived aroma of the resulting wines.Authors: Stefano Boz – University of Torino, Italy,Susana RÍO SEGADE, University of Torino, ItalyStefano BOZ, University of Torino, Italy Mattia MALABAILA, University of Torino, Italy Domen ŠKRAB,University of Torino, Italy Maria Alessandra PAISSONI, University of Torino, Italy Simone GIACOSA,University of Torino, Italy Luca ROLLE, University of Torino, ItalyEmail: stefano.boz@edu.unito.it (mailto:stefano.boz@edu.unito.it)Keywords: volatile compounds; enzymes; pre-fermentative maceration;  ano winegrapes( https://ives-openscience.eu/ives-conference-series/macrowine-2021/)(https://ives-openscience.eu/ives-conference-series/)

Influence of short-time skin maceration combined with enzyme treatment on the volatile composition of musts from fresh and withered Fiano winegrapes

https://iris.unito.it/bitstream/2318/1805616/1/Rio-Segade-et-al.-Macrowine2021-8113.pdf

Influence of short-time skin maceration combined with enzyme treatment on the volatile composition of musts from fresh and withered Fiano winegrapes

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