INFLUENCE OF ENZYME PREPARATIONS AND BATONNAGE ON INDICATORS OF QUALITY RED TABLE WINES

2019 ◽  
Author(s):  
С.А. БИРЮКОВА ◽  
Н.М. АГЕЕВА ◽  
М.Г. МАРКОВСКИЙ ◽  
Е.Н. ГОНТАРЕВА
Keyword(s):  
Amino Acids ◽  
Phenolic Compounds ◽  
Cabernet Sauvignon ◽  
Enzyme Preparations ◽  
Support Materials ◽  
Enzyme Dosage ◽  
Hydrolysis Of ◽  
Molecular Compounds

Исследовано влияние ферментных препаратов Лалзайм ИЭКС-ВИ, Колор энзим (оба производства Франции) и Тренолин руж (Германия) на ферментацию виноматериалов из винограда сорта Каберне-Совиньон. Установлено, что внесение ферментных препаратов Лалзайм ИЭКС-ВИ и Колор энзим в дозировке в 3–4 раза меньшей, чем дозировка препарата Тренолин руж, способствует увеличению выхода сусла и его насыщению компонентами фенольного комплекса, в том числе красящими веществами. При применении препаратов Лалзайм ИЭКС-ВИ и Колор энзим также снижаются дозировки других вспомогательных материалов – бентонита и желатина и потери вина с клеевыми осадками. Образцы виноматериала, обработанные препаратом Лалзайм ИЭКС-ВИ, были наиболее устойчивы к коллоидным помутнениям. Установлено, что применение ферментных препаратов способствует глубокому гидролизу комплексов биополимеров вина, в том числе белково-полифенольно-полисахаридных, до низкомолекулярных соединений – аминокислот, углеводов и фенольных соединений. Установлено, что при батонаже заметно улучшается качество вина (появление мягкости во вкусе, снижение проявления кислотности, формирование яркого сортового аромата), но концентрация фенольных соединений, в том числе красящих веществ, равномерно уменьшается, особенно на 3-м месяце выдержки. Поэтому продолжительность батонажа в технологии красных столовых вин следует ограничить двумя месяцами. Influence of enzyme preparations Lalzim IEX-VI, Kolor enzyme (both from France) and Trenolin Rouge (Germany) to the fermentation of wine materials from grapes of Cabernet-Sauvignon was investigated. Introduction of enzyme preparations Lalzim IEX-VI and Kolor enzyme in a dosage of 3–4 times smaller than the dosage of the preparation Trenolin Rouge, increases the yield of the wort and saturation components of the phenolic complex, including colorants. When using preparations Lalzim IEX-VI and Kolor enzyme dosage other support materials – bentonite and gelatin and the loss of wine from glutinous rainfall are also decrease. The samples of wine processed by drug Lalzim IEX-VI were the most resistant to colloidal opacities. It was found that the use of enzyme preparations promotes deep hydrolysis of complexes of wine biopolymers, including protein-polyphenol-polysaccharide, to low molecular compounds – amino acids, carbohydrates and phenolic compounds. It is established that the quality of the wine when batonnage is distinctly improved (the appearance of softness on the palate, decreasing the appearance of acidity, the formation of bright varietal aroma), but the concentration of phenolic compounds, including pigments, are evenly reduced, particularly at 3d months of exposure. Therefore, the duration batonnage of in the technology of red table wines should be limited to two months.

scholarly journals The possibility of buckwheat application in the fermented malt technology t

2019 ◽  
Vol 80 (4) ◽  
pp. 170-176
Author(s):  
G. V. Agafonov ◽  
A. E. Chusova ◽  
N. S. Kovalchuk ◽  
N. V. Zuyeva
Keyword(s):  
Mass Fraction ◽  
Raw Material ◽  
Technical Solution ◽  
Gluten Free ◽  
Enzyme Preparations ◽  
Gluten Intolerance ◽  
Wide Range ◽  
Moisture Meter ◽  
Hydrolysis Of ◽  
Molecular Compounds

Rye is the traditional raw material for the fermented malt production. The article considers buckwheat grains application as an unconventional raw material. The research materials were rye of Vostok 2 breed and buckwheat of Dikul breed. Amylolytic capacity (AC) of malt was determined by colorimetric iodometric method, saccharification capacity (SC) - by polarimetric method, proteolytic (PC) - by refractometric method (according to Petrov); the humidity of the samples was determined on a thermographic infrared moisture meter FD 610. The extract, acidity and color of the fermented malt was determined according to GOST R 52061-2003. It was found that AC, SC and PC of buckwheat malt are 5.8% higher, 42.9% lower and 11.6% higher respectively than those of rye malt. Comparative characteristics of fermented buckwheat and rye malts showed that there is a decrease in the mass fraction of the extract and an increase in the color of buckwheat malt. This happens due to the hydrolysis of high-molecular compounds - carbohydrates, proteins to sugars and amino acids, respectively, due to the reactions of melanoid formation, which result in improved color, taste and aroma of malt. It was found that the use of buckwheat in fermented malt technology is possible, moreover, it is a gluten-free raw material due to the low content of the gluten fraction of the protein and can be applied to a wide range of consumers, including those suffering from gluten intolerance. But to increase its extractiveness, it is desirable to use enzyme preparations at the malting stage. The novelty of the proposed technical solution is confirmed by the RF patent for invention No. 2603268 "Method for the production of fermented buckwheat malt".

SOME ENZYMIC PROPERTIES OF A PARTIALLY PURIFIED AMINOACYLASE OBTAINED FROM A POLISH VARIETY OF RAPESEED (BRASSICA CAMPESTRIS L.)

1961 ◽  
Vol 39 (5) ◽  
pp. 843-853 ◽  
Author(s):  
K. Ozaki ◽  
L. R. Wetter
Keyword(s):  
Amino Acids ◽  
Calcium Phosphate ◽  
Ammonium Sulphate ◽  
Chelating Agents ◽  
Brassica Campestris ◽  
Ph Optimum ◽  
Enzyme Preparations ◽  
Metal Chelating ◽  
Hydrolysis Of ◽  
Polish Variety

Aminoacylase, which hydrolyzes N-acetyl amino acids, has been demonstrated in rapeseed. The enzyme was purified 150-fold by fractionation with ammonium sulphate and calcium phosphate gel. The purified preparation hydrolyzed N-acetyl amino acids and in addition certain dipeptides and chloracetyl-L-tyrosine. The enzyme was stable at −20 °C and had a wide pH optimum (7.2 to 8.8). Cobalt ion was found to be an activator, while sulphydryl-reacting agents such as p-chloromercuribenzoate and some metal-chelating agents inhibited the hydrolysis. The enzyme showed rigorous specificity for the L-isomer. A comparison of the ratio of activities obtained for different enzyme preparations indicates that more than one enzyme is concerned in the hydrolysis of the different substrates.

scholarly journals Metaproteomic Insights Into the Microbial Community in Pozol

2021 ◽  
Vol 8 ◽  
Author(s):  
Jocelin Rizo ◽  
Daniel Guillén ◽  
Gloria Díaz-Ruiz ◽  
Carmen Wacher ◽  
Sergio Encarnación ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Lactic Acid ◽  
Fermentation System ◽  
Bacterial Proteins ◽  
Extensive Analysis ◽  
Sensorial Quality ◽  
Enzyme Complexes ◽  
Hydrolysis Of

Pozol is an acidic, refreshing, and non-alcoholic traditional Mayan beverage made with nixtamalized corn dough that is fermented spontaneously. The extensive analysis of the microbiology, biochemistry and metaproteomics of pozol allowed the construction of a comprehensive image of the fermentation system. The main changes in both the substrate and the microbiota occurred in the first 9 h of fermentation. The increase in microorganisms correlated with the drop in pH and with the decrease in the contents of carbohydrates, lipids, and nitrogen, which shows that this stage has the highest metabolic activity. Bacterial proteins were mainly represented by those of lactic acid bacteria, and among them, the proteins from genus Streptococcus was overwhelmingly the most abundant. Yeast proteins were present in all the analyzed samples, while proteins from filamentous fungi increased up to 48 h. The metaproteomic approach allowed us to identify several previously unknown enzyme complexes in the system. Additionally, enzymes for hydrolysis of starch, hemicellulose and cellulose were found, indicating that all these substrates can be used as a carbon source by the microbiota. Finally, enzymes related to the production of essential intermediates involved in the synthesis of organic acids, acetoin, butanediol, fatty acids and amino acids important for the generation of compounds that contribute to the sensorial quality of pozol, were found.

scholarly journals Extraction kinetic of some phenolic compounds during Cabernet Sauvignon alcoholic fermentation and antioxidant properties of derived wines

2020 ◽  
Vol 39 (2) ◽  
pp. 185
Author(s):  
Nikolina Lisov ◽  
Aleksandar Petrovic ◽  
Uroš Čakar ◽  
Milka Jadranin ◽  
Vele Tešević ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Enzyme Preparation ◽  
Alcoholic Fermentation ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Cabernet Sauvignon ◽  
Hydroxybenzoic Acid ◽  
Enzyme Preparations ◽  
Reducing Ability

In this study, we estimated the usage of Cabernet Sauvignon in microvinifications, obtaining wines with increased phenolic compound content. Kinetic extraction of phenolic compounds during alcoholic fermentation was affected by maceration time (3, 5, 7, 14 and 21 days) and the addition and kinetics of enzyme preparations (EP). The highest extraction rates were observed for catechin (EXV EP – EXV enzyme preparation and CP EP – Color plus enzyme preparation) and p-hydroxybenzoic acid (Car EP - Caractere enzyme preparation). According to extraction time of the analyzed phenolic compounds, maximal values (ellagic acid, ferulic acid, chlorogenic acid, caffeic acid, naringenin, p-hydroxybenzoic acid, p-coumaric acid, protocatechuic acid, trans-resveratrol, syringic acid, vanillin, and vanillic acid) were obtained on day 15 of maceration with addition of CP EP, with exceptions of gallic acid, catechin, and myricetin. Prolonged maceration times, up to 21 days, showed the most potent DPPH free radical scavenging activity with Car EP and the highest Ferric Reducing Ability of Plasma (FRAP) values with CP EP.

scholarly journals Effects of Organic Acids, Amino Acids and Phenolic Compounds on Antioxidant Characteristic of Zhenjiang Aromatic Vinegar

Molecules ◽  
2019 ◽  
Vol 24 (20) ◽  
pp. 3799 ◽  
Author(s):  
Bo Zhang ◽  
Ting Xia ◽  
Wenhui Duan ◽  
Zhujun Zhang ◽  
Yu Li ◽  
...  
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Antioxidant Activities ◽  
Syringic Acid ◽  
Soluble Solids ◽  
Total Antioxidant Activity ◽  
Total Antioxidant

Zhenjiang aromatic vinegar (ZAV) is one of the famous Chinese vinegars, which contains various physicochemical and bioactive compositions. In the present study, physicochemical properties and total antioxidant activity were detected in ZAV samples. The correlation between of organic acids, amino acids, phenolic compounds, and the antioxidant activity of ZAV were explored. The results showed that contents of total acids, soluble solids, reducing sugar and total antioxidant activity in ZAV were increased with aging time, and those in ZAV-5 were the highest. Organic acids and amino acids exhibited weak antioxidant activity, while phenolic compounds had higher antioxidant ability. In addition, amino acids had synergistic effect on the antioxidant activity of phenolic compounds, whereas organic acids inhibited the antioxidant activity of phenolic compounds. Moreover, it was found that phenolic compounds including catechin, vanillic acid and syringic acid showed higher contribution rates to antioxidant activities of mixed phenolic compounds. In conclusion, these findings would provide references to control the antioxidant characteristic of vinegar through regulating the main compositions, and further improve the quality of vinegar production.

scholarly journals BIOSTIMULATOR MADE OF WASTE OF KERATIN-CONTAINING RAW MATERIALS

2020 ◽  
Vol 10 (1) ◽  
pp. 6-14
Author(s):  
Larisa Bryndina
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Maximum Yield ◽  
Raw Material ◽  
Natural Processes ◽  
Yield And Quality ◽  
Keratin Hydrolysis ◽  
The One ◽  
Hydrolysis Of

Ecosystem degradation forces us to introduce highly productive, environmentally friendly biotechnologies in agricultural production. In this regard, interest in organic farming is growing. Demand for organic products is ahead of supply. This, in its turn, causes interest in substances that, on the one hand, are safe for the environment, and on the other hand, increase yield and quality of crops. These substances include biostimulants. They stimulate the natural processes of assimilation of nutrients, increase stress resistance of plants. In this regard, keratin-containing raw materials deserve special attention, which, in terms of chemical composition, is a protein concentrate (90-95%) . But its use is limited due to the low functionality of the keratin protein of this raw material. Enzymatic keratin hydrolysis will provide a biostimulant for plants with a high content of amino acids. The aim of the study was to develop an enzymatic method for keratin hydrolysis with a high content of amino acids in the final product. Fermentation was carried out by Str. chromogeness.g. 0832 proteinase. The content of soluble protein, peptides and amino acids was carried out photocolorimetrically. Temperature (4000C) and pH (8.0) conditions of Str. chromogeness.g. 0832 enzyme complex have been determined, which allowed further hydrolysis of keratin-containing raw materials with a maximum yield of final products - amino acids (99.57 g/100g). Treatment of corn seeds with the obtained amino acid solution enabled to increase growth-promoting activity by 48%.

Deinking of recycled paper by coupling of the enzyme endo-β-1,4-D-glucanasa and the cellulose, and by using a laboratory flotation column

MRS Advances ◽  
2020 ◽  
Vol 5 (52-53) ◽  
pp. 2669-2678
Author(s):  
Jeovani González P. ◽  
Ramiro Escudero G
Keyword(s):  
Amino Acids ◽  
Sodium Hydroxide ◽  
Paper Industry ◽  
Computational Simulation ◽  
Cellulose Fibers ◽  
Residual Water ◽  
Chemical Reagent ◽  
Recycled Paper ◽  
Flotation Column ◽  
Hydrolysis Of

AbstractDeinking of recycled office (MOW) paper was carried out by using a flotation column and adding separately sodium hydroxide, and the enzyme Cellulase Thricodema Sp., as defibrillators.The de-inked cellulose fibers were characterized according to the standards of the paper industry, to compare the efficiency of the deinking of each chemical reagent used to hydrolyze the fibers and defibrillate them.The computational simulation of the molecular coupling between the enzyme and cellulose was performed, to establish the enzyme-cellulose molecular complex and then to identify the principal amino-acids of endo-β-1,4-D-glucanase in this molecular link, which are responsible for the hydrolysis of the cellulose.Experimental results show the feasibility to replace sodium hydroxide with the enzyme Cellulase Thricodema Sp., by obtaining deinked cellulose with similar optical and physical properties.The use of the enzyme instead of sodium hydroxide avoids the contamination of the residual water; in addition to that, the column is operated more easily, taking into consideration that the pH of the system goes from alkaline to neutral.

Studies on Chromatographic Fractioning by Cations Exchangers of a Bovine Hemoglobin Hydrolysate

2018 ◽  
Vol 69 (10) ◽  
pp. 2794-2798
Author(s):  
Alina Diana Panainte ◽  
Ionela Daniela Morariu ◽  
Nela Bibire ◽  
Madalina Vieriu ◽  
Gladiola Tantaru ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
Retention Time ◽  
Chromatographic Separation ◽  
Bovine Hemoglobin ◽  
Reverse Phase ◽  
Hplc System ◽  
Fast Flow ◽  
Hydrolysis Of ◽  
Phase Column

A peptidic hydrolysate has been obtained through hydrolysis of bovine hemoglobin using pepsin. The fractioning of the hydrolysate was performed on a column packed with CM-Sepharose Fast Flow. The hydrolysate and each fraction was filtered and then injected into a HPLC system equipped with a Vydak C4 reverse phase column (0.46 x 25 cm), suitable for the chromatographic separation of large peptides with 20 to 30 amino acids. The detection was done using mass spectrometry, and the retention time, size and distribution of the peptides were determined.

scholarly journals Phytochemical and Psychotropic Research of Motherwort (Leonurus cardiaca L.) Modified Dry Extracts

Plants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 230
Author(s):  
Oleh Koshovyi ◽  
Ain Raal ◽  
Igor Kireyev ◽  
Nadiya Tryshchuk ◽  
Tetiana Ilina ◽  
...  
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Pharmacological Activity ◽  
Ellagic Acid ◽  
Hydroxycinnamic Acids ◽  
Psychotropic Activity ◽  
Phytochemical Analysis ◽  
Phenolic Substances ◽  
Leonurus Cardiaca

The prospect of creating a new medicine with psychotropic activity is shown as a result of studying the chemical composition and pharmacological activity of modified dry extracts of motherwort (Leonurus cardiaca L.) tincture. The most promising substances were the dry extracts, modified by adding small amounts of arginine, valine, phenylalanine, glycine, lysine, and alanine. A total of 15 main phenolic substances were found in the extracts, and eight of them were identified. There were also 10 hydroxycinnamic acids in these extracts, three of which were identified (chlorogenic, caffeic, and rosmarinic acids). The dominant hydroxycinnamic acids were chlorogenic and caffeic acids. Among flavonoids, catechin, hyperoside, and rutin were identified. It should be noted that the extracts had a significant content of ellagic acid. On the basis of the results of the phytochemical analysis of the extracts, it can be concluded that the composition of phenolic compounds does not differ significantly, and the main differences are related to amino acids, which obviously have an impact on the overall pharmacological effect. The results obtained indicate the presence of anxiolytic activity in the motherwort extracts studied in complex with amino acids. The extracts with glycine, valine, and arginine were more effective in reducing anxiety in animals.

scholarly journals The α-Chymotrypsin-catalyzed Hydrolysis of Esters of α-Amino Acids

1972 ◽  
Vol 247 (18) ◽  
pp. 5746-5752
Author(s):  
Ferenc J. Kézdy ◽  
Satya P. Jindal ◽  
Myron L. Bender
Keyword(s):  
Amino Acids ◽  
Hydrolysis Of Esters ◽  
Hydrolysis Of
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