La macerazione delle bucce nella vinificazione in bianco in presenza di preparati pectolitici. La maceration pelliculaire dans la vinification en blanc en presence d' enzymes pectolytiques. La maceracion del hollejo en la vinificacion en blanco en presencia de preparados pectoliticos.
1992
Bosso A.
The use of pectolytic enzymes, during short-time maceration before fermentation, has been recently proposed to make more flavoured white wines. In the course of the present reearch, some technological, chemical-physical and organoleptic effects of this technique have been studied. Relevant increases in the yield of free-run musts and a faster alcoholic fermentation have been observed. The wines from macerated musts differ from test in the content of tartaric acid, hydrogenionic concentration (higher in the test), derivatives of pectin degradation (methanol and galacturonic acid). The content of some alcohols (isoamyl alcohols and phenylethanol) from aminoacid metabolism of the yeasts are different as well. The changes in the concentration of fatty acids and their ethyl esters showed not homogeneous and seemed to be mainly related to the cultivar. The judgement of agreeableness did not permit to discriminate significantly the wines, though significant differences in the evaluation of olfactory characteristics have been observed.
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