Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds

In this work the effects of ultrasound (US), mechanical stirring (MS) and nine commercial enzyme preparations (EP) were investigated on Vitis vinifera Cabernet Sauvignon must extraction (GME). Yield, quality parameters and bioactive compounds were analyzed for individual and combined extraction techniques. The EP Zimopec PX5® presented the best results at the concentration of 1.0 U g−1 of pectinase, 50 °C and 30 min. Compared to MS, US improved the extraction yield, anthocyanin content, color and total soluble solids, while the combined techniques (US + MS) with enzyme improved yield, antioxidant activity and color in 7.1%, 30.2% and 9.6%, respectively, when compared to control samples. The extraction process resulted from the combination of ultrasound, mechanical stirring and enzyme, enhanced the extraction quality and also showed a synergistic and positive effect to grape must extraction.