Addition of Enzymes to White and Red Wines: Timing, Amounts and Effects on Color and Flavor Extraction

Gerland, Christophe

Addition of Enzymes to White and Red Wines: Timing, Amounts and Effects on Color and Flavor Extraction

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Gerland_AdditionEnzymesToWhiteRedWines_WIWP_2003.doc (32 KB)

Gerland_AdditionEnzymesToWhiteRedWines-Figures_WIWP_2003.doc (34.5 KB)

Permanent Link(s)

https://hdl.handle.net/1813/39856

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New York Wine Industry Workshop Proceedings (2003)

Author

Gerland, Christophe

Description

Enzymes have been used for many years in winemaking. This presentation shows some new applications and protocols used in Europe to enhance aromas, color and structure of wines.

Figure 1: Influence of the skin content (+/- enzyme) on the wine quality. Sauvignon Blanc, Bordeaux, 2001; Figure 2 : Influence on a beta-glucosidase/pectinase macerating enzyme on the aromas of wine. Sauvignon Blanc, Bordeaux, 2000; Figure 3 : Influence on a beta-glucosidase/pectinase macerating enzyme on the tasting of wine. Semillon, Bordeaux, 2001. Pellicular maceration; Figure 4 : Influence of extraction enzyme on wine parameters, in function of grape maturity; Figure 5 : Impact of the extraction enzymes purity on the Bretty deviation of a Pinot noir wine. Gerbaux, 2002.

Date Issued

2003

Keywords

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Type

conference papers and proceedings