Application of Microbial Enzymes During Winemaking

Hüfner, Eric; Hasselbeck, German

doi:10.1007/978-3-319-60021-5_26

Cited by 8 publications

(14 citation statements)

References 99 publications

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“…Most commercial preparations are derived from fungal sources [1][2][3][4][5] and are more or less well-defined enzyme mixtures ( Table 3). The application of bulk enzyme preparations is advantageous as it fulfills several functions.…”

Section: Commercial Pectinasesmentioning

confidence: 99%

“…The colloidal polysaccharides cannot be removed from wine by flocculants, adsorbents or filtration. Thus, commercial products with glucanase activities e.g., those from Trichoderma sp., and Taleromyces versatilis are useful to reduce viscosity of musts and wine caused by microbial contaminations [5] ( Table 3).…”

Section: Commercial Glucanasesmentioning

confidence: 99%

“…In addition to a stepwise reaction, some glucosidases are able to hydrolyze the glycosidic bond to the aglycone, regardless of the number of sugar residues [39,40]. Nowadays commercial enzyme preparations are available that can hydrolyze the disaccharide directly from the terpene in a single step [5]. In many bulk enzyme preparations, glycosidase activities occur as side activities along with pectinase and glucanase activities (Table 3).…”

Section: Glycosidasesmentioning

confidence: 99%

“…Depsides are esters of aromatic hydroxycarboxylic-or phenolic acids with each other or with other carboxylic acids of the grape, such as tartaric acid [5]. These compounds can be hydrolyzed by cinnamoyl esterases ("depsidases"), which often appear as side activities in enzyme preparations made from A. niger [5] The fission products can have a negative influence on wine quality.…”

Section: Esterhydrolases and -Synthetasesmentioning

confidence: 99%

“…Over the last decades, commercial enzyme preparations have gained increasing popularity in the wine industry [1][2][3][4][5]. They offer many advantages such as accelerated settling and clarification processes, increased juice yield, and improved color extraction (Table 1).…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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Enzymes are used in modern wine technology for various biotransformation reactions from prefermentation through fermentation, post-fermentation and wine aging. Industrial enzymes offer quantitative benefits (increased juice yields), qualitative benefits (improved color extraction and flavor enhancement) and processing advantages (shorter maceration, settling and filtration time). This study gives an overview about key enzymes used in winemaking and the effects of commercial enzyme preparations on process engineering and the quality of the final product. In addition, we highlight on the presence and perspectives of beneficial enzymes in wine-related yeasts and lactic acid bacteria.

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Section: Commercial Pectinasesmentioning

confidence: 99%

Section: Commercial Glucanasesmentioning

confidence: 99%

Section: Glycosidasesmentioning

confidence: 99%

Section: Esterhydrolases and -Synthetasesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Enzymes for Wine Fermentation: Current and Perspective Applications

Claus

Mojsov

2018

Fermentation

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Cellulases, Hemicellulases, and Pectinases: Applications in the Food and Beverage Industry

Souza

Kawaguti

2021

Food Bioprocess Technol

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Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

Ottone

Romero

Aburto

et al. 2020

Comp Rev Food Sci Food Safe

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Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.

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Application of Microbial Enzymes During Winemaking

Cited by 8 publications

References 99 publications

Enzymes for Wine Fermentation: Current and Perspective Applications

Enzymes for Wine Fermentation: Current and Perspective Applications

Cellulases, Hemicellulases, and Pectinases: Applications in the Food and Beverage Industry

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

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