Utilisation of a yeast pectinase in olive oil extraction and red wine making processes
1992
Servili, M. | Begliomini, A.L. | Montedoro, G. | Petruccioli, M. | Federici, F.
The possibility of using an endo-polygalacturonase produced by the yeast Cryptococcus albidus var albidus (yeast pectinase) in the mechanical olive oil extraction process and in the production of red wine was investigated. Compared with the control and olive pastes treated with a commercial enzyme preparation, an increase in oil yield was achieved by treatment with the yeast pectic preparation. Also, the finished oil quality (turbidity, oxidation induction time, chlorophyll, and the content of polyphenols and aromatic compounds) was generally better. Treatment of red musts with yeast pectinase resulted in an improved aromatic profile in the wines, even in the absence of an increase in colour intensity. Moreover, the use of the yeast pectinase did not cause any particular increase in the methanol content of the finished wines.
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