Claus, Harald and Mojsov, Kiro (2018) Enzymes for Wine Fermentation: Current and Perspective Applications. Fermentation, 4 (52). pp. 1-19. ISSN 2311-5637
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Harald Claus and Kiro Mojsov, Enzymes for Wine Fermentation current and perspective applications, Fermentation, 4(3), 52, 2018, pp.1-19.pdf Download (799kB) | Preview |
Abstract
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: | https://eprints.ugd.edu.mk/id/eprint/20378 |
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