hrvatski

Utjecaj pektolitičkih enzima na polifenolni sastav kupinovog vina

The aim of this study was to determine the influence of pectinolytic enzymes on extraction of polyphenolic compounds of blackberry wine. The content of individual phenolics was determined by RP-HPLC method using HPLC instrument Agilent 1100 Series (Agilent, USA). The most common polyphenolic compound was a cyanidin-3-glucoside, whose values ranged from 145.34 mg/l in the control sample of wine to 219.39 mg/l in wines produced with enzyme Lallzyme EX-V. The obtained results showed that the application of pectinolytic enzymes affects the increase in the content of individual and total anthocyanins while the difference in phenolic acids and flavan-3-ols concentrations were not so notable.

alkoholna pića ; antocijani ; cijanidin ; enzimatska aktivnost ; enzimi ; glukozidi ; polifenoli ; vino

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