Application of Enzymes in Wine Production

doi:10.7506/spkx1002-6630-201309075

Abstract

Abstract:

As efficient biocatalysts, enzymes are widely used in the winemaking process, including juice clarification,
extraction, filtration, urea removal and so on. The application of enzymes can not only increase the stability of wine
physicochemical properties, but also improve the aroma and color of wine. International Vine and Wine Organization (OIV)
provides four enzymes which can be used in the winemaking process from four kinds of sources: pectinase from Aspergillus
niger; β-glucanase from Trichoderma; urease from Lactobacillus fermentum and lysozyme from egg white. This article has
briefly described basic characteristics of pectinase, glucosidase, glucanase, lysozyme and urea enzymes, as well as their
application wine production and impact on wine quality.

Key words: wine；pectinase；&beta, -glucanase；&beta, -glucosidase；lysozyme；urea enzyme

CLC Number:

Q814.9

Yanlin Liu. Application of Enzymes in Wine Production[J]. FOOD SCIENCE, 2013, 34(9): 392-398.

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