Anthocyanins in wine principally depend on grape skin extractable anthocyanin content, that is, the amount of anthocyanins present in grape skin that are released to wine during the maceration stage. This amount of extractable anthocyanins is closely linked to the cell wall degradation of skin cells. Indeed, among other methodologies, the maceration in presence of different enzymes can be used to increase cell wall degradation, and therefore, the amount of anthocyanins extracted from grape skins to wine. Vitis vinifera L. cv. Tempranillo and Syrah red grapes have been identified as samples with low anthocyanin extraction potential by near infrared hyperspectral imaging. Grape skins have been macerated in the presence of cellulase, glucosidase, and pectinase. Then, color of the supernatants and phenolic compounds extracted from grape skins (total phenols, total flavanols, and total and individual anthocyanins) has been determined. Cellulase and glucosidase have shown a positive effect in the extraction of phenolic compounds from these grapes. Macerations carried out in the presence of cellulase have produced supernatants with a more intense color (lower lightness and higher chroma values), and a higher extraction of flavanols and anthocyanins than the respective control essays. However, pectinase treatments have produced the opposite effect, which could be partially explained by an eventual interaction between the cell wall polysaccharides liberated by pectinase and the phenolic compounds extracted. Synergy effects do not appear between cellulase and glucosidase. Moreover, the negative effect of the addition of pectinase might be due to the interactions between the cell wall material liberated by pectinase and the phenolic compounds extracted. PRACTICAL APPLICATION: In the present study, grape samples with a low anthocyanin extraction potential have been identified, and these samples have been macerated in the presence of different enzymes. The applied enzymes were three of the most common enzymes that are applied in the wine industry. Individual enzymes and mixtures have been applied to Syrah and Tempranillo grape skin samples and the results have been compared to control macerations. Knowledge in this topic will help the production of quality wines.

中文翻译：

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葡萄皮酶浸渍中酚类化合物的提取被鉴定为低水平的可提取总花青素含量

葡萄酒中的花青素主要取决于葡萄皮可提取的花青素含量，即在浸渍阶段释放到葡萄酒中的葡萄皮中存在的花青素含量。这种可提取的花青素含量与皮肤细胞的细胞壁降解密切相关。事实上，在其他方法中，在不同酶存在下的浸渍可用于增加细胞壁降解，因此，从葡萄皮中提取到葡萄酒中的花青素的量。Vitis vinifera L. cv. 丹魄和西拉红葡萄已被近红外高光谱成像鉴定为花青素提取潜力低的样品。葡萄皮已在纤维素酶、葡萄糖苷酶和果胶酶的存在下浸渍。然后，已经确定了从葡萄皮中提取的上清液和酚类化合物（总酚、总黄烷醇以及总和单个花青素）的颜色。纤维素酶和葡萄糖苷酶在从这些葡萄中提取酚类化合物方面显示出积极的作用。在纤维素酶存在下进行的浸渍产生的上清液颜色更深（亮度更低，色度值更高），并且与相应的对照试验相比，黄烷醇和花青素的提取率更高。然而，果胶酶处理产生了相反的效果，这可以部分解释为果胶酶释放的细胞壁多糖与提取的酚类化合物之间的最终相互作用。纤维素酶和葡萄糖苷酶之间不出现协同效应。而且，添加果胶酶的负面影响可能是由于果胶酶释放的细胞壁材料与提取的酚类化合物之间的相互作用。实际应用：在本研究中，已鉴定出花青素提取潜力较低的葡萄样品，这些样品已在不同酶的存在下浸渍。所应用的酶是葡萄酒工业中应用的三种最常见的酶。单独的酶和混合物已应用于 Syrah 和 Tempranillo 葡萄皮样品，并将结果与​​对照浸渍进行比较。该主题的知识将有助于生产优质葡萄酒。在本研究中，已鉴定出花青素提取潜力较低的葡萄样品，并且这些样品已在不同酶的存在下浸渍。所应用的酶是葡萄酒工业中应用的三种最常见的酶。单独的酶和混合物已应用于 Syrah 和 Tempranillo 葡萄皮样品，并将结果与​​对照浸渍进行比较。该主题的知识将有助于生产优质葡萄酒。在本研究中，已鉴定出花青素提取潜力较低的葡萄样品，并且这些样品已在不同酶的存在下浸渍。所应用的酶是葡萄酒工业中应用的三种最常见的酶。单独的酶和混合物已应用于 Syrah 和 Tempranillo 葡萄皮样品，并将结果与​​对照浸渍进行比较。该主题的知识将有助于生产优质葡萄酒。单独的酶和混合物已应用于 Syrah 和 Tempranillo 葡萄皮样品，并将结果与​​对照浸渍进行比较。该主题的知识将有助于生产优质葡萄酒。单独的酶和混合物已应用于 Syrah 和 Tempranillo 葡萄皮样品，并将结果与​​对照浸渍进行比较。该主题的知识将有助于生产优质葡萄酒。