Enzymes and wine – the enhanced quality and yield
2015
Mojsov, Kiro (Goce Delčev University, Šip (Former Yugoslav Republic of Macedonia). Faculty of Technology) | Andronikov, Darko (Goce Delčev University, Šip (Former Yugoslav Republic of Macedonia). Faculty of Technology) | Janevski, Aco (Goce Delčev University, Šip (Former Yugoslav Republic of Macedonia). Faculty of Technology) | Jordeva, Sonja (Goce Delčev University, Šip (Former Yugoslav Republic of Macedonia). Faculty of Technology) | Zezova, Silvana (Goce Delčev University, Šip (Former Yugoslav Republic of Macedonia). Faculty of Technology)
Enzymes are a natural and fundamental element of the winemaking process. These enzymes originate from the grape, yeasts and other microbes associ- ated with vineyards and wine cellars. Grape enzymes are however inactive under the pH and SO2 conditions associated with winemaking. Fungal pecti- nases are resistant to these winemaking conditions. The method used to pro- duce wine enzymes for use in the EU is regulated by the Office International de la Vigne et du Vin (OIV). Nowadays, they are also a commercial product found in many wineries. The most widely used enzymes available for commer- cial use are: pectinases, hemicellulases, glycosidases and glucanases. From the pre-fermentation stage, through fermentation, post-fermentation and aging, enzymes catalyze various biotransformation reactions. In the past years, en- zymes have been increasingly used for enhancing the quality of wines. They have the potential to make more extracted and more aromatic wines and to ac- celerate the winemaking process. This review summarizes the most important types of commercial enzymes applied to winemaking and their effects on the process technology and the quality of the final product.
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