Effect of a Pectinase-Surfactin Preparation on Extraction of Pigments and Total Polyphenol from Malbec Grape Skins

CABEZA, M. S.; MERÍN, M.G.; MARTÍN, M.C.; SABATE, D.C.; AUDISIO, M.C.; MORATA, V.I.

American Journal of Enology and Viticulture

American Society for Enology and Viticulture - HighWire Press ®

Lugar: Davis, CA; Año: 2009 vol. 60 p. 477 - 483

0002-9254

The effects of a surfactin from Bacillus subtilis subsp. niger C4 on the extraction of anthocyanins, other pigments and total polyphenols by action of a pectinase from Bacillus sp. SC-H during a short maceration of Malbec grape skins were studied. Color was measured by Tristimulus Colorimetry and traditional indices (Color Index, Shade, and Total Polyphenols Content) and anthocyanins were determined by HPLC. The Color Index augmented from 2.878±0.281 for the natural extraction to 5.500±0.107 and 6.036±1.013 for samples with pectinase plus 0.05% surfactin and pectinase plus 0.286% surfactin, respectively. Total Polyphenols Content increased from 555.77±5.00 mg GAE/L for the natural extraction to 769.71±38.21 mg GAE/L and 769.05±8.40 mg GAE/L for the same samples mentioned previously. Anthocyanin compounds were readily released from grape skins, especially malvidin derivatives, which are the main pigments responsible for red wine color. Malvidin-3-glucoside were increased by 0.8% and 7.6% and malvidin-3-acetyl-glucoside by 10% and 21% with both enzymatic and enzyme-surfactin treatments, respectively. The coordinates and CIE-Lab color differences were improved respect to natural extraction due to red pigments; thus, the macerates became darker and with a more vivid color, noting that the best values corresponded to the highest surfactin concentration studied. These facts demonstrated that the use of the enzyme and surfactin simultaneously enhanced the indices and anthocyanin composition during a short extraction from grape skins. Therefore, it is proposed to study at a larger scale the possibility to utilize the enzyme and surfactin as a new tool during extraction stage in winemaking, since it would be notably favored.