Comparison of effects of three commercial pectolytic enzyme preparations in white winemaking

Mojsov, Kiro and Ziberoski, Jugoslav and Božinović, Zvonimir and Petreska, Meri (2011) Comparison of effects of three commercial pectolytic enzyme preparations in white winemaking. Applied Technologies & Innovations, 4 (1). pp. 34-38. ISSN 1804-1191

Text [12]-K.Mojsov et al., Comparison of effects of three commercial pectolytic enzyme preparations in white winemaking, Applied Technologies and Innovations,Vol.4(1),2011,pp.34-38.pdf Download (158kB)

Abstract

White grape mashes of Smederevka were treated with different pectolytic enzyme preparations.
These treatments resulted in increases in clarity of the wine, filterability, amounts of solids that settled and wine quality. The results of the experiments provide comparison of the efficiency of preparations applicable in white winemaking. The time of filtration was two times shorter
when using the enzyme preparations Trenolin Mash DF and Rohavin LX compared to the control sample. By using the enzyme preparations Vinozym Process, the speed of desliming
was threefold faster, and in the case of Trenolin Mash and Rohavin LX twofold faster compared to the control sample. These enzyme treatments resulted in clarified the white grape juice, degraded the grape mash, reduced juice viscosity and elicited an improvement in the visual aspect of the wine.

Item Type:	Article
Uncontrolled Keywords:	Pectolytic enzymes, white grape Smederevka, filterability, settling rate.
Subjects:	Engineering and Technology > Industrial Biotechnology
Divisions:	Faculty of Technology
Depositing User:	Kiro Mojsov
Date Deposited:	21 Nov 2012 09:23
Last Modified:	21 Nov 2012 09:23
URI:	https://eprints.ugd.edu.mk/id/eprint/1527

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