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INFLUENCE OF ENZYMATIC PREPARATIONS ON THE AROMATIC CHARACTER OF THE PINOT NOIR WINE
Abstract
The paper proposes an evaluation of the flavor potential of the Pinot Noir wine, in whose production technology maceration-fermentation enzymes were used and their influence in the context of variable temperature parameters. The GC_FID methods used led to the identification and quantifying of esters such as Ethyl Octanoate, Ethyl Decanoate, Diethyl Succinate, Ethyl Lactate, Isoamyl Acetate, Ethyl Acetate, Ethyl Formate, that combined led to the conclusion that maceration-fermentation enzymes and temperature contribute to their formation in a differentiated way. The values obtained were between 9.8792 mg/L for the samples without the added enzymes and 17.2014 mg/L for the samples from the Zymorouge - EG range, the technological parameters being situated at a maceration-fermentation temperature of 14?C, for a period of 21 days. An important factor is also the temperature used, thus finding that a higher temperature leads to the loss of small amounts of esters (variants in whith the enzymes Zymorouge -EG, Lallzyme HC, Enozym vitange) were used. In the case of the control sample and the lafase fruit enzyme variant, slight increases were observed in maceration-fermentation at a temperature of 18oC.
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References7
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