期刊名称：Polish Journal of Food and Nutrition Sciences
印刷版ISSN：1230-0322
电子版ISSN：2083-6007
出版年度：2020
页码：113-123
DOI：10.31883/pjfns/115461
出版社：Walter de Gruyter GmbH
摘要：The aim of this study was to evaluate the impact of the macerating enzyme addition (Sihazym Extro and Vinozym Vintage) on the extraction of phenolics, colour components, and antioxidants in Babica wine. Spectrophotometry was used for determination of total phenolics, anthocyanins, and wine colour parameters (intensity, hue, and chromatic structure); the individual phenolics were detected using HPLC; while reducing and free radical scavenging activities of the samples were analysed using the FRAP and DPPH assays. The results indicate a more favourable effect of the Sihazym Extro on the extraction of phenolics, while both enzymes improved the extraction of anthocyanins during the maceration. The most abundant phenolic compounds were malvidin derivatives whose concentration continuously increased during the vinifi cation and reached 82% of all anthocyanin derivatives in the control wine and 81% in both enzyme-treated wines. As expected, the antioxidant activity of the samples followed the trend of phenolics content growth and increased during the vinifi cation, resulting in the higher activity of the enzyme-treated wines.
