Enzymes for Wine Fermentation: Current and Perspective Applications

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.

Keywords

• wine clarification
• extraction
• pectinase
• glycosidase
• protease
• phenoloxidase
• color
• aroma
• non-Saccharomyces yeasts