Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines

Abstract

Summary The effect of the addition of four commercial pectolytic preparations on the visual characteristics (colour and turbidity) of red wines has been evaluated. The effect of both clarifying and colour extracting enzymes and the effect of different doses used, were evaluated and compared. All the red wines treated enzymatically, independent of the type of enzyme and dose, present chromatic characteristics which can be considered better than those of the control wines. Also, those wines treated with enzymes had greater stability during 2 years storage in bottles, in particular the turbidity was better than untreated wines.

Comparison of effects of three commercial pectolytic enzyme preparations in white winemaking

“…The time of filtration in the case of the Trenolin Mash DF was 1.72-1.83 and with Rohavin LX 1.65-1.73 times shorter, depend of used doses. The obtained results for the analyzed wines were in agreement with previously published (Canal-Llauberes, 1993;Villettaz and Dubourdien, 1991;Plank and Zent, 1993;Rogerson et al, 2000;Čapounova and Drdak, 2002;Revilla andGonzalez-SanJose, 2002, Trepo, 2008).…”

Tannins and Anthocyanins: From Their Origin to Wine Analysis – A Review

“…There was also an increase in the aroma of the wine as well as a better mouth feel (Bautista-Ortín et al, 2005;Revilla & González-San José 2003).…”

“…According to Revilla and González-San José (2003) there basically are two large groups of commercially prepared enzymes: the clarifying enzymes and the colour extractors. The clarifying enzymes are normally pectolytic enzymes that break down the pectin bond and therefore help to reduce the turbidity of the juice.…”

“…The clarifying enzymes are normally pectolytic enzymes that break down the pectin bond and therefore help to reduce the turbidity of the juice. The colour extractors or maceration enzymes consist of a cocktail of enzymes such as pectin lyase (PL), pectin methyl esterase (PE), polygalacturonase (PG), hemicellulase, cellulose and protease, with glucosidase activity (Revilla & González-San José, 2003). These maceration enzymes not only help with the release of anthocyanins, but also help with the extraction of tannins (Revilla & González-San José 2003;Arnous & Meyer, 2010).…”

Prospecção de enzimas de interesse industrial produzidas por actinobactéria isolado de solo rizosférico da Amazônia

“…Estas enzimas líticas são ativas no processo de compostagem, atuando na degradação de matéria orgânica, contribuindo para o ciclo natural do carbono [27,28]. As pectinases têm atraído a atenção por sua aplicação biotecnológica como catalisador biológico em diversos processos industriais, com grande aplicação na indústria de fabricação de sucos [29] e na produção de vinho como clarificador e estabilizador de cor do vinho tinto [30]. A enzima L-glutaminase (E.C.…”