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Fermentation 2018, 4(3), 52; https://doi.org/10.3390/fermentation4030052

Enzymes for Wine Fermentation: Current and Perspective Applications

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.
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)
Full-Text   |   PDF [781 KB, uploaded 9 July 2018]   |  

Abstract

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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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).
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Claus, H.; Mojsov, K. Enzymes for Wine Fermentation: Current and Perspective Applications. Fermentation 2018, 4, 52.

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