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D.C.B.A. – Università di Pisa |
Preparati enzimatici ad azione pectolitica possono essere utilizzati per incrementare
la quantità di fenoli e sostanze aromatiche estratti nella fase di macerazione. L’efficacia dei coadiuvanti tecnologici utilizzati nel corso di questa sperimentazione dipende dalle caratteristiche dell’uva lavorata e, in particolare, dal suo grado di maturazione.
THE MACERATION WITH USE OF TECHNOLOGICAL ADDICTIVES OF SANGIOVESE GRAPES HARVESTED IN THREE DIFFERENT YEARS (2000-2002)
To promote the extraction of phenols and aromatic substances from solid parts of grapes,
enzymatic additives able to increase the degradation of pectin could be employed.
With the aim to verify the effects induced by utilization of commercial additives
containing pectolitic enzymes as a function of the different degree of maturation reached by the grapes,
it was evaluated the development of extraction of phenolic compounds from Sangiovese grapes
harvested in three different years (2000, 2001 and 2002).
The use of this addictive makes easier the extraction from grapes not yet perfectly mature but does not seem to be useful when grapes employed are characterised by a good maturation degree or by a very thin skin
unable to protect the pulp from microbial attach and particularly from that of Botrytis cinerea.
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