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Evaluation of Macerating Pectinase Enzyme Activity under Various Temperature, pH and Ethanol Regimes

Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, St. Catharines, ON L2S 3A1, Canada
Author to whom correspondence should be addressed.
Academic Editors: Matteo Marangon and James Harbertson
Beverages 2018, 4(1), 10;
Received: 29 September 2017 / Revised: 27 November 2017 / Accepted: 13 January 2018 / Published: 1 February 2018
(This article belongs to the Special Issue Enzymes in Beverages Processing)
The polygalacturonase (PGU), hemicellulase (mannanase) and protease enzyme activities in commercial macerating, pectinase-enzyme preparations commonly used by wineries in Ontario (Scottzyme Color X and Color Pro) were measured under various simulated process conditions (temperature, pH, and ethanol concentration). Treatments included three temperatures (15, 20 and 30 °C; pH = 3.0, 3.5, 4.0 and 5.0; ethanol = 0%), four pH levels (3.0, 3.5, 4.0 and 5.0; temperature = 15, 20, 30 and 50 °C; ethanol = 0%), and four ethanol concentrations ((2.5, 5, 7.5 and 10%); temperature = 20 °C and pH = 3.5.) Polygalacturonase enzyme activity in Color X increased linearly with temperature at all pH levels, and increased with pH at all temperature regimes. Polygalacturonase activity decreased with increasing ethanol. Color X mannanase activity increased with temperatures between 15 and 40 °C, and decreased with increased pH between 3.0 and 5.0. Response of mannanase to ethanol was cubic with a sharp decrease between 8 and 10% ethanol. Protease activity increased linearly with temperatures between 20 and 40 °C. These data suggest that the PGU, mannanase and protease components in these enzyme products provide sufficient activities within the ranges of pH, temperature, and ethanol common during the initial stages of red wine fermentations, although low must temperatures (<20 °C) and presence of ethanol would likely lead to sub-optimal enzyme activities. View Full-Text
Keywords: red wine; polygalacturonase; hemicellulase; mannanase; protease red wine; polygalacturonase; hemicellulase; mannanase; protease
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MDPI and ACS Style

Reynolds, A.G.; Knox, A.; Di Profio, F. Evaluation of Macerating Pectinase Enzyme Activity under Various Temperature, pH and Ethanol Regimes. Beverages 2018, 4, 10.

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