The impact of an enzyme preparation

The impact of an enzyme preparation on the extraction of grape skin anthocyanins into a wine-like solution was
evaluated during maceration (25 °C, 8 days). The study was performed on Vitis vinifera L. cv. Cabernet Sauvignon
and Nebbiolo because of their different anthocyanin profiles, which aremainly composed of tri- and disubstituted
forms, respectively. Maceration enzymes enhanced the skin releasing capacity for anthocyanins between 8% and
15% more, depending on the enzyme dose and variety, and shortened the time required to reach the maximum
extraction yield by about 40 h, when compared to the control samples. The effect of enzymes on the profile and
total content of anthocyanins during maceration was significant only for Cabernet Sauvignon. Therefore, a variety
effectwas found. In particular, the relative amount ofmalvidin glucosides increased up to 9% morewhereas that of
delphinidin, cyanidin and peonidin glucosides decreased up to 5%, 2% and 3%more, respectively, with the addition
of the enzyme preparation. The results also showed lower anthocyanin degradation at maceration times longer
than 72 hwith the use of enzymes. Furthermore, the relationship between this enzyme effect and the instrumental
skin hardnesswas assessed for the first time, as no previous study deals with the variation in themechanical properties
of the berry skin after using maceration enzymes. Significant positive relationships were found between the
skin softening and the anthocyanin extraction yield (R N 0.69, p b 0.01),which confirmed that the skin degradation
by enzymes facilitates the anthocyanin release.

ผลลัพธ์ (อังกฤษ) 2:

The Impact of an enzyme Grape Skin Preparation on the extraction of anthocyanins into a Wine-like Solution was
evaluated during maceration (25 ° C, 8 days). The study was performed on Vitis vinifera L. cv. Cabernet Sauvignon
and Nebbiolo because of their different profiles anthocyanin, which Aremainly composed of tri-Disubstituted and
Forms, respectively. Enhanced capacity for releasing the Skin maceration enzymes anthocyanins between 8% and
15% More, depending on the enzyme dose and Variety, and shortened the time required to reach the maximum
extraction yield by About 40 H, when compared to the Control samples. Effect of enzymes on the Profile and the
total content of anthocyanins during maceration was significant only for Cabernet Sauvignon. Therefore, a Variety
Effectwas Found. In particular, the Relative amount up to 9% Increased Ofmalvidin Morewhereas that glucosides of
delphinidin, cyanidin and up to 5% Decreased Peonidin glucosides, 2% and 3% More, respectively, with the addition
of the enzyme Preparation. The results also Showed Lower anthocyanin degradation at maceration times Longer
than 72 Hwith the use of enzymes. Furthermore, the Relationship between this enzyme and the instrumental Effect
Skin Hardnesswas Assessed for the First time, Study As no previous deals with the variation in Themechanical properties
of the Berry Skin maceration after using enzymes. Found significant positive relationships were between the
Skin softening and the anthocyanin extraction yield (RN 0.69, PB 0.01), which confirmed that the Skin degradation
by enzymes Facilitates the anthocyanin release.

ผลลัพธ์ (อังกฤษ) 3:

The impact of an enzyme preparation on the extraction of grape skin anthocyanins into a wine-like solution was
evaluated. During maceration (25 °, C 8 days). The study was performed on Vitis vinifera L. Cv. Cabernet Sauvignon
and Nebbiolo because. Of their different, anthocyanin profiles which aremainly composed of tri - and, disubstituted
forms respectively.Maceration enzymes enhanced the skin releasing capacity for anthocyanins between 8% and
15% more depending on, the enzyme. Dose and variety and shortened, the time required to reach the maximum
extraction yield by about, 40 h when compared to. The control samples. The effect of enzymes on the profile and
total content of anthocyanins during maceration was significant. Only for Cabernet Sauvignon.Therefore a, variety
effectwas found. In particular the relative, amount ofmalvidin glucosides increased up to 9% morewhereas. That of
delphinidin cyanidin and, peonidin glucosides decreased up to 5% 2% and 3%more,,, the respectively with addition
of. The enzyme preparation. The results also showed lower anthocyanin degradation at maceration times longer
than 72 hwith the. Use of enzymes.Furthermore the relationship, between this enzyme effect and the instrumental
skin hardnesswas assessed for the, first time. As no previous study deals with the variation in themechanical properties
of the berry skin after using maceration, enzymes. Significant positive relationships were found between the
skin softening and the anthocyanin extraction yield (R, N 0.69 P. B 0.01),Which confirmed that the skin degradation
by enzymes facilitates the anthocyanin release.