Effects of maceration time and pectolytic enzymes added during maceration on the phenolic composition of must / Efectos del tiempo de maceración y de la adición de enzimas pectolíticas en la composición fenólica del mosto durante la maceración

Abstract

Se ha estudiado la composición fenólica de mostos de las variedades Macabeo y Chardonnay a distintos tiempos de maceración, así como el efecto de la adición de enzimas pectolíticas en el mosto de la variedad Macabeo. Durante la maceración se observaron dos etapas, la primera tuvo lugar hasta que se alcanzó el máximo de extracción los compuestos fenólicos y la segunda a partir del máximo de extracción en la que disminuye el material fenólico en los mostos. La adición de enzimas durante la maceración aceleró el proceso de pérdida de los compuestos fenólicos de los mostos. La velocidad de pérdida del material fenólico dependió de la concentración de enzimas.

Keywords

Palabras clave: mosto Macabeo Chardonnay fenoles enzimas

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