Stegarus D.,National Institute For Research And Development For Cryogenics And Isotopic Technologies Icit Rm Valcea |
Niculescu V.,National Institute For Research And Development For Cryogenics And Isotopic Technologies Icit Rm Valcea |
Georgescu C.,Lucian Blaga University |
Iancu R.,Lucian Blaga University |
And 2 more authors.
Revue Roumaine de Chimie | Year: 2015
Identification and quantification of flavours through gas chromatography-mass spectrometry (GC-MS) from Chardonnay and Sauvignon blanc grapes is performed in the presence of proteolytic enzymes from pectinases class, which contains betaglycosidase based activity grained pectinase. The used technique is skin maceration of grapes at 15°C, for 8 hours. Flavours are successively extracted with dichloromethane, then dried, concentrated and injected into GC-MS. The selected types of enzymes have led to the conclusion that independently of producers, the features of those enzymes boost the value of the flavours but also lessen the components that may damage the olfactory and sensorial qualities of the unfermented wine. Maceration enzymes improve the extraction degree of flavours. Source