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Enzymes for Wine Fermentation: Current and Perspective Applications

by Harald Claus 1,* and Kiro Mojsov 2
1
Institute of Molecular Physiology, Microbiology and Wine Research, Johannes Gutenberg-University, 55099 Mainz, Germany
2
Faculty of Technology, University “Goce Delčev” Štip, Krste Misirkov No. 10-A, P.O. Box 201, 2000 Štip, Macedonia
*
Author to whom correspondence should be addressed.
Fermentation 2018, 4(3), 52; https://doi.org/10.3390/fermentation4030052
Received: 16 May 2018 / Revised: 28 June 2018 / Accepted: 5 July 2018 / Published: 9 July 2018
(This article belongs to the Special Issue Wine Fermentation)
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. View Full-Text
Keywords: wine clarification; extraction; pectinase; glycosidase; protease; phenoloxidase; color; aroma; non-Saccharomyces yeasts wine clarification; extraction; pectinase; glycosidase; protease; phenoloxidase; color; aroma; non-Saccharomyces yeasts
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Claus, H.; Mojsov, K. Enzymes for Wine Fermentation: Current and Perspective Applications. Fermentation 2018, 4, 52.

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