A Comparison of Effects of Three Commercial Pectolytic Enzyme Preparations in Red Winemaking

Mojsov, Kiro and Ziberoski, Jugoslav and Božinović, Zvonimir (2010) A Comparison of Effects of Three Commercial Pectolytic Enzyme Preparations in Red Winemaking. International Journal of Pure and Applied Sciences and Technology, 1 (2). pp. 127-136. ISSN 2229-6107

Text [6]-K.Mojsov et al., A Comparison of Effects of Three Coommercial Pectolytic Enzyme Preparations in Red Winemaking, Int.J.Pure Appl.Sci.Technol.,Vol.1(2),2010, pp.127-136.pdf Download (63kB)

Abstract

Red grape mashes of Vranec were treated with different pectolytic enzyme preparations. These treatments resulted in increases on the organoleptic (colour) and rheologic characteristics (filterability, amounts of solids that settled). The results of our experiments gives a comparison of the efficiency of preparations applicable in winemaking. Preparations Vinozym Vintage FCE and Trenolin Rot DF showed a more intensive extraction of red grape pigments (anthocyanins) and increased colour intensity.
The time of filtration was three times shorter, by using the enzyme preparations Vinozym Vintage FCE and Trenolin Rot DF compared to the control sample. By using the enzyme
preparations Vinozym Vintage FCE, Rohapect VR-C and Trenolin Rot DF, the speed of desliming was twofold faster, compared to the control sample.

Item Type:	Article
Subjects:	Engineering and Technology > Industrial Biotechnology
Divisions:	Faculty of Technology
Depositing User:	Kiro Mojsov
Date Deposited:	14 Nov 2012 14:58
Last Modified:	14 Nov 2012 14:58
URI:	https://eprints.ugd.edu.mk/id/eprint/879

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