food and bioproducts processing 1 0 5 ( 2 0 1 7 ) 197–204 Contents lists available at ScienceDirect Food and Bioproducts Processing journal homepage: www.elsevier.com/locate/fbp Combination of ultrasound, enzymes and mechanical stirring: A new method to improve Vitis vinifera Cabernet Sauvignon must yield, quality and bioactive compounds Luíza M.G. Dalagnol a , Lucas Dal Magro a , Vitória C.C. Silveira a , Eliseu Rodrigues b , Vitor Manfroi c , Rafael C. Rodrigues a,∗,1 a Biotechnology, Bioprocess and Biocatalysis Group, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Av. Bento Gonc ¸alves, 9500, P.O. Box 15090, ZC 91501-970, Porto Alegre, RS, Brazil b Laboratory of Natural Antioxidants, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Brazil c Beverages Technology Lab, Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Brazil a r t i c l e i n f o Article history: Received 29 November 2016 Received in revised form 28 June 2017 Accepted 27 July 2017 Available online 5 August 2017 Keywords: Ultrasound Enzymes Mechanical stirring Grape must extraction Phenolic compounds Antioxidant activity a b s t r a c t In this work the effects of ultrasound (US), mechanical stirring (MS) and nine commer- cial 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 extrac- tion 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. © 2017 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. 1. Introduction Grape and its derivatives, such as wine and juice, are renowned by the high content of bioactive compounds, presenting nutritional value and some positive effects on human health, due to their antioxidant and anti-inflammatory properties (De Nisco et al., 2013; Lachman et al., 2009; Toaldo et al., 2015). These bioactive compounds also contribute Abbreviations: AA, antioxidant capacity; CE, cellulase; EP, enzymatic preparation; EP 1, Pectinex Ultra SP-L ® ; EP 2, Pectinex Ultra Color ® ; EP 3, Pectinex Smash XXL ® ; EP 4, Novozym 33095 ® ; EP 5, Pectinex Ultra Clear ® ; EP 6, Pectinex BE XXL ® ; EP 7, Rohapect 10L ® ; EP 8, Lallzyme Beta ® ; EP 9, Zimopec PX5 ® ; GME, grape must extraction; MS, mechanical stirring; PE, pectinase; PG, polygalacturonase; PL, pectin lyase; PME, pectin methyl esterase; RC, reducing capacity; TSS, total soluble solids; US, ultrasound; XLN, xylanase. ∗ Corresponding author. E-mail addresses: rafaelcrodrigues@ufrgs.br, rafaelcrodrigues@yahoo.com.br (R.C. Rodrigues). 1 www.ufrgs.br/bbb to wine quality parameters like color, astringency and aging ability. However, their presence in the final product depends on some fac- tors, as grape variety, maturity stage and the winemaking techniques (Ortega-Heras et al., 2012). The extraction process is one of the most important stages of winemaking and juice production, since it affects directly the product quality and, therefore, the industry incomes (Wang and Weller, 2006). http://dx.doi.org/10.1016/j.fbp.2017.07.009 0960-3085/© 2017 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.