INVESTIGADORES
MORATA vilma ines
congresos y reuniones científicas
Título:
Extraction with pectinases in winemaking process. Coadjuvant effect of microbial surfactants.
Autor/es:
MARTÍN, M.C.; MERÍN, M.G.; CABEZA, M.S.; SABATE, D.C.; AUDISIO, M.C.; MORATA DE AMBROSINI, V.I.
Lugar:
Trivandrum, India.
Reunión:
Conferencia; Internacional Conference on New Horizons in Biotechnology (NHBT 2007); 2007
Institución organizadora:
Convener, NHBT-2007
Resumen:
Pectinases are highly effective multicomponent enzymatic preparations in vegetable pectin depolymerization. Winemaking conducted at low temperatures is important to retain aroma and flavour compounds, however this is against of polyphenolic substances extraction, responsible of wine colour and antioxidant properties; hence the use of enzymes able to enhance the extractive effect is justified. Besides, in maceration process the molecules which are part of grape berry surface generate a certain hydrophobicity in the solid-liquid contact zone. In previous works our investigation equipments have achieved producing and purifing a surfactant from an isolation of Bacillus, which was opportunely classified like subtilis. On the other hand, enzymatics preparations active at low temperature have been developed. In the present study, with purpose of improve lytic action of these pectinases, the use concomitant of surfactants and pectinases is assayed. Assays consisted in analysing the effect of surfactants on lytic action of a pectin suspension, and on the other hand, the coadjuvant role of surfactants on pigments and polyphenolic compounds of wine in the extraction on exhausted grape skins of Malbec variety. Surfactants did not collaborate on hydrolysis of a pectin suspension, which is logical due to there the access to substrate is direct and hydrophobicity zones would be not generated. It was observed the effective collaboration of surfactants in pigments and polyphenolic substances extraction on exhausted grape skins in very small aliquots with respect to enzyme sample. These results have allowed concluding that the extractive effect of pectinases can be enhanced by the use of microbial surfactants.