Comparison of some commercial pectic enzyme preparations applicable in wine technology

D. Čapounová and M. Drdák
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D. Čapounová: Department of Food Chemistry and Biotechnology - Faculty of Chemistry, Technical University of Brno, Brno, Czech Republic
M. Drdák: Department of Food Chemistry and Biotechnology - Faculty of Chemistry, Technical University of Brno, Brno, Czech Republic

Czech Journal of Food Sciences, 2002, vol. 20, issue 4, 131-134

Abstract: The preparations of pectic enzymes are used for a more efficient extraction of desirable red grape pigments and other phenol compounds which are bound in plant cells and can be faster released by the action of pectic enzymes. Moreover, they shorten the time of maceration, settling, and filtration. The results of our experiments gives a comparison of the efficiency of preparations applicable in wine technology. The best preparation was Trenolin Rot followed by Vinozym G that could shorten the time of prefermentation to about 3 days thanks to a more intensive extraction of red grape pigments. By using the enzyme preparations Gammapect AWP and Ovopres, the time of filtration was ten times shorter. Compared to the control sample, the speed of desliming was threefold and twofold faster, respectively, for Gammapect AWP and Gammapect W2L.

Keywords: red wine; wine technology; pectic enzymes; anthocyanins (search for similar items in EconPapers)
Date: 2002
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:20:y:2002:i:4:id:3523-cjfs

DOI: 10.17221/3523-CJFS

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