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Trials on the use of different enzyme preparations in red wine making



Trials on the use of different enzyme preparations in red wine making



Lebensmittel Wissenschaft and Technologie 9(4): 225-231



Different enzyme preparations (polygalacturonase (EC 3.2.1.15), cellulase (EC 3.2.1.4), hemicellulase, protease (EC 3.4.4.18) and xylanase) were employed individually or combined in the maceration phase in order to examine the influence of incubation time, temperature, enzyme concentration and combination on some organoleptic and reologic properties of must and wines. Enzyme treatment increased the color intensity of the musts and wines and decreases wine tonality. All the enzymes increased the must yield more consistantly than the wines; only pectinase and cellulase accelerated filtrability. Cellulase, protease and pectinase treatment increased the aromatic profile of wines. The use of various enzyme concentrations did not always parallel results obtained with various combinations.

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