Keywords
submerged fermentation
process optimization
microbial biotechnology
How to Cite
Abstract
The sensory quality of red wines is characterized by, among other parameters, color and flavor, which depend on phenolic compounds such as anthocyanins and tannins. Since these compounds are responsible for the sensory characteristics of wine, it is necessary to use techniques that allow their efficient and optimal extraction. In this study, the extraction efficiency of phenolic compounds using fungal pectinases is analyzed. Pectinases were produced with Aspergillus niger NRRL 332 in submerged fermentation, analyzing different temperatures (22, 25, 30, 35, and 38 °C), initial pH (3.1, 3.5, 4.5, 5.5 and 6.1), and growth kinetics were performed for 120 hours. The optimal pectinase production points were found to be at a temperature of 30 °C, pH of 5.5, and an incubation time of 72 h, with a maximum of 9.6 U·mL-1. Subsequently, the enzymes produced were applied in the wine maceration process. The use of pectinases significantly increased the concentration of total soluble phenols, favoring color attributes such as hue angle and chromaticity.
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