The Effects of Macerating Enzyme Treat Treatments and Aging on Phenolic Content and Chromatic Characteristics in Vranec Wines

This study evaluates the effect of using of pectolytic enzyme preparations on the phenolic content and chromatic characteristics of young red wines produced from Vranec (Vitis vinifera L.), the important grape variety in Macedonia. Phenolic compounds and chromatic characteristics of young red wines were investigated by means of enzyme treatments with diverse enzyme preparations (Vinozym Vintage FCE, Rohapect), with urdoses and time of aging (6 months).Enzyme treatments and maceration time influenced the phenolics extraction from grapes into wine.In the wines produced with 6 days of enzyme maceration, highest concentrations of phenolic components were observed, and aging for 6 months lead to increasing the phenolic content to 32 %, total anthocyanins to 66 %. The color intensity rose with aging in enzyme treated grapes. Results from the analysis showed that all enzyme preparations increased the extraction of polyphenols and elicited an improvement in the visual aspect of the wine. Key words-enzyme preparations; red wine; phenolic compounds; color; spectrophotometr