Comparison of some commercial pectic enzyme preparations applicable in wine technology

Abstract

The enzyme preparations in current commercial cans contain diverse amounts of cellulytic, β-glykosidic, proteolytic and other species of enzymes apart from the main pectic enzymes that split pectic compounds. For the production of these enzymes mainly a fungus line of Aspergillum is used. The enzymes are released into the production medium and are further purified and concentrated (RE-XOVÁ-BENKOVÁ 1976). The preparations can be bought in the solid or liquid form.Pectins are present in tissues of all higher plants and differ in composition. The plant tissues are formed by cells which are separated by wall cells, contrary to the animal cells. Pectin is present as intercellular putty and together with hemicellulose forms a part of the wall. Pectin belongs to the group of polysaccharides. To the main polysaccharide chains other shorter or longer, straight or branched, saccharide chains are attached.The pectic enzymes are able to split those chains and saccharidic bonds between the chains (WHITAKER 1984; ANONYM 1989). The release of red grape pigments and aroma compounds can thus be quicker. The pectin, due to its structure, acts further as a stabiliser of cloudy stuffs and retards the speed of settling and filtration. The quantity of pectin in fruits depends on many factors, especially on the species of fruit and the stage of maturity. 0.2 to 3% pectin can be found in ripe wine grape. The preparations of pectic enzymes are used for a more efficient extraction of desirable red grape pigments and other phenol compounds which are bound in plant cells and can be faster released by the action of pectic enzymes. Moreover, they shorten the time of maceration, settling, and filtration. The results of our experiments gives a comparison of the efficiency of preparations applicable in wine technology. The best preparation was Trenolin Rot followed by Vinozym G that could shorten the time of prefermentation to about 3 days thanks to a more intensive extraction of red grape pigments. By using the enzyme preparations Gammapect AWP and Ovopres, the time of filtration was ten times shorter. Compared to the control sample, the speed of desliming was threefold and twofold faster, respectively, for Gammapect AWP and Gammapect W2L. Comparison of some Commercial Pectic Enzyme Preparations Applicable in Wine Technology

Improvement of the fortified white wine technology

“…Їх дія ґрунтується на розщепленні пектинів виноградного сусла до легкорозчинної моногалактуронової кислоти та інших розчинних сполук. Під час розщеплення пектину ферментами відбувається руйнування колоїдних систем, Удосконалення технології кріпленого білого вина які є причиною стійких помутнінь вин [17]. При цьому в'язкість знижується та підвищується швидкість процесу фільтрування.…”

Role of commercial enzymes in wine production: a critical review of recent research

“…To identify the potential mechanism by which extracted polyphenols may be lost from obtained wines seems to be a goal not yet achieved. These disagreements are probably due to the different enzyme preparations used (Capounova ´and Drda ´k 2002), as well as to different non-controlled factors in the experimental trials. Phenolic compounds extracted during microvinification at laboratory scale with small samples (between 1.5 and 5 kg) can be lower than in commercial fermentations and maceration time should be longer due to delayed extraction of phenolic compounds (Sampaio et al 2007).…”

Enzymes and wine: The enhanced quality and yield

“…Processing benefits result in shorter time of maceration, settling, and filtration [6,7]. Commercial enzymes for wine, except for bringing benefits of improving profits and cutting costs, are also eco-friendly.…”