Effect of enzyme preparation treatments on the chromatic characteristics of red wines from Vranec

Mojsov, Kiro and Petreska, Meri and Ziberoski, Jugoslav (2013) Effect of enzyme preparation treatments on the chromatic characteristics of red wines from Vranec. In: International Symposium on Biotechnology, 15-16 March, 2013, pp. 477-481, Cacak, Serbia.

Text SB2013, EFFECT OF ENZYME PREPARATION TREATMENTS ON THE CHROMATICS CHARACTERISTICS OF RED WINES OF VRANEC.doc Download (97kB)

Abstract

The aim of this work was to study the effect of the use of pectolytic enzymes in the chromatic characteristics of young red wines. Laboratory trials were carried out, using three different commercial preparations of pectolytic enzymes (Vinozym Vintage FCE, Rohavin CXL, Trenolin Super DF) with four doses and industrial trial using one commercial preparation of pectolytic enzymes (Vinozym Vintage FCE) along with controls with no added enzyme. The obtained results of laboratory trials showed increased of colour intensity (CI) from 2.5 to 19.0 % and industry trial by 23 % depend of used doses, compared to the control samples. The pectolytic enzyme treatments showed improvement in the visual aspect of the wine.

Item Type:	Conference or Workshop Item (Paper)
Uncontrolled Keywords:	pectolytic enzyme, wine, colour, spectrophotometry
Subjects:	Engineering and Technology > Industrial Biotechnology
Divisions:	Faculty of Technology
Depositing User:	Kiro Mojsov
Date Deposited:	26 Mar 2013 14:00
Last Modified:	26 Mar 2013 14:00
URI:	https://eprints.ugd.edu.mk/id/eprint/6033

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