Given that the production of high quality red wines demands the
exploitation of the intrinsic chromatic characteristics of the grapes and
their preservation in the final product, the aimof this workwas to evaluate
the effect of an enzyme preparation used at two different doses on
the kinetics and extent of the anthocyanin extraction duringmaceration
and to relate this effect with the skin softening of two red wine grape
cultivars. In particular, Vitis vinifera L. cv. Cabernet Sauvignon and
Nebbiolo were selected on the basis of their different anthocyanin
content and profile mainly composed of tri- and disubstituted anthocyanins,
respectively. The two varieties are widely used to produce high
quality red wines that are commercialized in worldwide.