Improvement of anthocyanin content in the cv. Okuzgozu wines by using pectolytic enzymes

Kelebek H., Canbaş A., Cabaroglu T. , Selli S.

FOOD CHEMISTRY, vol.105, no.1, pp.334-339, 2007 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 105 Issue: 1
  • Publication Date: 2007
  • Doi Number: 10.1016/j.foodchem.2006.11.068
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.334-339


The effect of the addition of two commercial pectolytic enzymes on the anthocyanin and chemical composition of Okuzgozu wines was studied. A rapid HPLC-diode array detection (DAD) method was developed for the analysis of anthocyanins in wines. Direct injection of filtered wine samples followed by selective detection at 520 nm allowed quantitation of these compounds in red wines. Thirteen anthocyanin compounds were detected in wines and, addition of the two enzyme preparations improved the extraction of anthocyanins. Moreover, the wines treated with enzymes had higher values in total phenolics, tannins, and colour intensity than the control wines. (C) 2006 Elsevier Ltd. All rights reserved.