Evolution During the Storage of Red Wines Treated with Pectolytic Enzymes: New Anthocyanin Pigment Formation

Red grapes of the Tinto Fino ( Vitis vinifera ) variety were treated with different commercial pectolytic enzymes. The effect of enzyme addition on wine colour and phenolic composition, including the appearance of newly formed pigments, was studied. The study of these compounds' evolution for 2 years showed large decreases in anthocyanin glucosides and, to a lesser extent, the acyl anthocyanin derivatives during the first 6 months. However, the so-called 'new anthocyanins' showed large increases in levels during the first 6 months and thereafter remained stable. Wines made with commercial pectolytic products showed higher contents of these last compounds throughout the storage. These higher levels were positively correlated with better chromatic characteristics of treated wines stored for 2 years.