A new enzymatic solution for prevention of quercetin precipitation in red wines
Ensuring wine quality is crucial. However, the rise in quercetin deposits in red wines, particularly those made from Sangiovese grapes, is escalating due to factors such as machine harvesting and climate change (Price et al., 1995; Blancquaert et al., 2019; Gambuti et al., 2020; Vendramin et al., 2...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | deu |
| Published: |
International Viticulture and Enology Society
2024-02-01
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| Series: | IVES Technical Reviews |
| Online Access: | https://ives-technicalreviews.eu/article/view/8004 |
| _version_ | 1797295850636967936 |
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| author | Shuyan Liu Andrea Culetic Luca Boschian Daniele Pizzinato Céline Sparrow Simone Vincenzi |
| author_facet | Shuyan Liu Andrea Culetic Luca Boschian Daniele Pizzinato Céline Sparrow Simone Vincenzi |
| author_sort | Shuyan Liu |
| collection | DOAJ |
| description |
Ensuring wine quality is crucial. However, the rise in quercetin deposits in red wines, particularly those made from Sangiovese grapes, is escalating due to factors such as machine harvesting and climate change (Price et al., 1995; Blancquaert et al., 2019; Gambuti et al., 2020; Vendramin et al., 2022). This issue extends beyond mere visual inconveniences linked to bottled wine to concerns about potential organoleptic damage. Currently used methods, such as PVPP fining, are prohibited in organic wine production under EU regulation n. 203/2012. To address this issue, the present study explored an organic-friendly solution that involves the use of a pectolytic enzyme with secondary glycosidase activity. The enzyme was validated in Chianti wine production and was observed to significantly accelerate the hydrolysis of glycosylated quercetins, giving their aglycone form. This accelerated process enhanced deposition before bottling without causing significant wine colour depletion, thus can be considered a promising approach even for organic winemakers.
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| first_indexed | 2024-03-07T21:54:55Z |
| format | Article |
| id | doaj.art-1096dfd7dcb44689b69d413b018eb134 |
| institution | Directory Open Access Journal |
| issn | 2680-4905 |
| language | deu |
| last_indexed | 2024-03-07T21:54:55Z |
| publishDate | 2024-02-01 |
| publisher | International Viticulture and Enology Society |
| record_format | Article |
| series | IVES Technical Reviews |
| spelling | doaj.art-1096dfd7dcb44689b69d413b018eb1342024-02-24T14:32:06ZdeuInternational Viticulture and Enology SocietyIVES Technical Reviews2680-49052024-02-0110.20870/IVES-TR.2024.8004A new enzymatic solution for prevention of quercetin precipitation in red winesShuyan Liu0Andrea Culetic1Luca Boschian2Daniele Pizzinato3Céline Sparrow4Simone Vincenzi5University of Padova, Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), Viale dell’Università, 16, 35020 Legnaro (PD)University of Padova, Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), Viale dell’Università, 16, 35020 Legnaro (PD)University of Padova, Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), Viale dell’Università, 16, 35020 Legnaro (PD)Oenofrance Italia, via Vigazzolo, 112, 36054 Montebello Vicentino (VI)Sofralab Group, 79 avenue A.A. Thévenet, 51530 MagentaUniversity of Padova, Department of Agronomy, Food, Natural resources, Animals and Environment (DAFNAE), Viale dell’Università, 16, 35020 Legnaro (PD) Ensuring wine quality is crucial. However, the rise in quercetin deposits in red wines, particularly those made from Sangiovese grapes, is escalating due to factors such as machine harvesting and climate change (Price et al., 1995; Blancquaert et al., 2019; Gambuti et al., 2020; Vendramin et al., 2022). This issue extends beyond mere visual inconveniences linked to bottled wine to concerns about potential organoleptic damage. Currently used methods, such as PVPP fining, are prohibited in organic wine production under EU regulation n. 203/2012. To address this issue, the present study explored an organic-friendly solution that involves the use of a pectolytic enzyme with secondary glycosidase activity. The enzyme was validated in Chianti wine production and was observed to significantly accelerate the hydrolysis of glycosylated quercetins, giving their aglycone form. This accelerated process enhanced deposition before bottling without causing significant wine colour depletion, thus can be considered a promising approach even for organic winemakers. https://ives-technicalreviews.eu/article/view/8004 |
| spellingShingle | Shuyan Liu Andrea Culetic Luca Boschian Daniele Pizzinato Céline Sparrow Simone Vincenzi A new enzymatic solution for prevention of quercetin precipitation in red wines IVES Technical Reviews |
| title | A new enzymatic solution for prevention of quercetin precipitation in red wines |
| title_full | A new enzymatic solution for prevention of quercetin precipitation in red wines |
| title_fullStr | A new enzymatic solution for prevention of quercetin precipitation in red wines |
| title_full_unstemmed | A new enzymatic solution for prevention of quercetin precipitation in red wines |
| title_short | A new enzymatic solution for prevention of quercetin precipitation in red wines |
| title_sort | new enzymatic solution for prevention of quercetin precipitation in red wines |
| url | https://ives-technicalreviews.eu/article/view/8004 |
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