Effecs of pectolytic enzyme treatments on white grape mashes of Smederevka on polyphenolic content of wines

Mojsov, Kiro and Ziberoski, Jugoslav and Božinović, Zvonimir and Ivanova, Violeta and Petreska, Meri (2011) Effecs of pectolytic enzyme treatments on white grape mashes of Smederevka on polyphenolic content of wines. In: 46 Croatian and 6 International Symposium on Agriculture, 14-18 February, 2011, Opatija, Croatia.

Text [8]-K.Mojsov et al., Effects of pectolytic enzyme treatments on white grape mashs of Smederevka on polyfhenolic .. 46 Croatian and 6 Intern.Symp.,Opatija,14-18February,963-967.pdf Download (74kB)

Abstract

The aim of this work was to study the effect of the use of pectolytic enzymes on the phenolic composition of young white wines made of white grape Smederevka (V. vinifera L.). White grape mash from Smederevka were macerated for 4 hours at 18 to 20 oC with addition on one commercial pectolytic enzyme preparation (Vinozym Process, Trenolin Mash DF, Rohavin LX).
The obtained results of laboratory trials showed decreased concentration of total phenolics by 37.8% and results of industry trials decreased by 39.2%. These enzyme treatments resulted in clarified the white grape juice, degraded the grape mash, reduced juice viscosity and total phenols and elicited an improvement in the visual aspect of the wine.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Engineering and Technology > Industrial Biotechnology
Divisions:	Faculty of Technology
Depositing User:	Kiro Mojsov
Date Deposited:	19 Nov 2012 15:30
Last Modified:	28 Oct 2013 12:37
URI:	https://eprints.ugd.edu.mk/id/eprint/1345

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