Enzymes and wine: The enhanced quality and yield

Abstract

Enzymes are a natural and fundamental element of the winemaking process. These enzymes originate from the grape, yeasts and other microbes associated with vineyards and wine cellars. Grape enzymes are however inactive under the pH and SO2 conditions associated with winemaking. Fungal pectinases are resistant to these winemaking conditions. The method used to produce 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 commercial 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, enzymes have been increasingly used for enhancing the quality of wines. They have the potential to make more extracted and more aromatic wines and to accelerate 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.

Enzymes for Wine Fermentation: Current and Perspective Applications

“…The complete degradation of pectin needs cooperation of several enzymes to break the complex molecule into small fragments [1,2]. They include different enzymatic activities:…”

“…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.…”

“…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).…”

Performance of the extremophilic enzyme BglA in the hydrolysis of two aroma glucosides in a range of model and real wines and juices

“…Monoterpenes, formed in grapes during ripening, are crucial components of the varietal wine bouquet of Muscat and floral varieties (Sánchez Palomo, Pérez-Coello, Díaz-Maroto, González Viñas, & Cabezudo, 2006) but a major fraction is entrapped as flavourless, odourless, non-volatile glycosides, constituting an important reservoir of aroma (Skouroumounis, Massy-Westropp, Sefton, & Williams, 1995). Monoterpenes can be liberated from their glycosides by acid or enzymatic hydrolysis; but as acid hydrolysis is a slower process (Mojsov, Andronikov, Janevski, Jordeva, & Zezova, 2015;Wilkowska & Pogorzelski, 2017) and can cause rearrangements of the released aglycones, enzymes represent a useful alternative and can be added to maximize the aromatic potential of wines (González-Pombo, Fariña, Carrau, Batista-Viera, & Brena, 2014;Günata, Dugelay, Sapis, Baumes, & Bayonove 1993).…”

Influence of enzymatic treatments on white wine composition

“…Enzymes are biological catalysers used in winemaking technology for their numerous advantages on the product quality. These compounds may come from indigenous microflora of grapes, yeasts or other bacteria correlated with wine cellar, vinification conditions or vineyard [1].…”