Enzymes for Wine Fermentation: Current and Perspective Applications

Claus, Harald and Mojsov, Kiro (2018) Enzymes for Wine Fermentation: Current and Perspective Applications. Fermentation, 4 (52). pp. 1-19. ISSN 2311-5637

Harald Claus and Kiro Mojsov, Enzymes for Wine Fermentation current and perspective applications, Fermentation, 4(3), 52, 2018, pp.1-19.pdf

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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

Item Type: Article
Uncontrolled Keywords: wine clarification; extraction; pectinase; glycosidase; protease; phenoloxidase; color; aroma; non-Saccharomyces yeasts
Subjects: Engineering and Technology > Industrial Biotechnology
Divisions: Faculty of Technology
Depositing User: Kiro Mojsov
Date Deposited: 11 Sep 2018 12:10
Last Modified: 11 Sep 2018 12:10
URI: http://eprints.ugd.edu.mk/id/eprint/20378

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