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IVES 9 IVES Conference Series 9 Les activités peroxidasiques du raisin de quelques cépages de Roumanie

Les activités peroxidasiques du raisin de quelques cépages de Roumanie

Abstract

Les enzymes d’oxydation (polyphénoloxydase, peroxydase) des raisins sont d’origine génétique dépendantes des facteurs climatiques et agrotechniques (Sapis et al, 1983). Dans le processus technologique de l’obtention du moût de raisins, ces enzymes catalysent l’oxydation de certains composés phénoliques naturellement présents dans le raisin, produisant ainsi des modifications indésirables de la couleur et de l’arôme du vin. L’activité peroxydase pendant la maturation des raisins et l’élevage des vins a été moins étudiée par rapport à celle de la polyphénoloxydase (Sapis et al., 1985) ce qui nous a incité à réaliser ce travail. Les recherches conduites pendant la période 1990-1995 à l’Institut de Recherches Viticoles et Oenologiques Valea Calugareasca ont suivi l’activité peroxydase, d’une part pendant la maturation des raisins de cépages blancs et noirs, d’autre part dans des raisins mûrs. Parallèlement l’influence de certains facteurs (pH, S02, température) sur l’activité de la peroxydase des raisins a été étudiée.

DOI:

Publication date: March 25, 2022

Issue: Terroir 1996

Type : Poster

Authors

MARIA AVRAMESCU (1), MANUELA VARGA (1), ALINA AVRAMESCU (2)

(1) Institut de Recherches Viticoles et Oenologiques Valea Calugareasca
2040, dép. Prahova, Roumanie
(2) Laboratoire d’analyses, “Larex”. Bucarest Soseaua Vitan-Bârzesti, nr. 11, Roumanie

Tags

IVES Conference Series | Terroir 1996

Citation

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