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

Gerland, Christophe2015-04-092015-04-092003https://hdl.handle.net/1813/39856Enzymes 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.Wine and wine makingEnzymesWine--WhiteWine--RedWine--ColorWine--AromaWine--StructureAddition of Enzymes to White and Red Wines: Timing, Amounts and Effects on Color and Flavor Extraction