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oa Agrochemophysica - Effect of enzymes on the pressing properties of heated unfermented mash, juice yields and wine quality

Volume 10, Issue 2
  • ISSN : 0302-7112

 

Abstract

Heated, unfermented crushed grapes give low juice yields during draining and pressing. Furthermore, the drained, heated mash has a slimy consistency making pressing difficult. The effect of enzymes and heat extraction on the pressing properties, juice yields and wine quality o f different cultivars was investigated in experiments, utilising pectolytic and proteolytic enzymes either singly or in combination. In this study it appeared that pectolytic enzymes increased the combined free-run and pressjuiceyields with all cultivars investigated viz. Muscat d �Alexandrie, Cabernet Sauvignon, Cinsaut and Pinot noir. The biggest yields, however, were obtained with Cabernet Sauvignon and Pinot noir and the combined use of pectolytic and proteolytic enzymes in conjunction with heat treatment. No significant difference in wine quality was noted when pectolytic enzymes were used with Cabernet Sauvignon, Cinsaut and Pinot noir in conjunction with heat treatment. However, the quality of wines made from Muscat d �Alexandrie by means of heat treatment plus enzymes, was significantly lower that those made by heat treatment alone. The highest wine quality was derived from heat-tr5ated Cabernet Sauvignon and the combined use of pectolytic and proteolytic enzymes which scored significantly higher than the wines made by heat alone. The use of enzymes with heat treatment increased colour intensity of red wines especially with cultivars of low colour profile such as Pinot noir and Cinsaut.

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/content/agro/10/2/AJA03027112_330
1978-01-01
2020-11-27

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