Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines |
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Authors: | I. Revilla,& M. L. Gonzá lez-San José |
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Affiliation: | Area of Food Technology, E.P.S. of Zamora, Salamanca University, Avd. Requejo 33, 49022, Zamora, Spain;Department Biotechnology and Food Science, University of Burgos, Plaza Misael Bañuelos s/n. 09001 Burgos, Spain |
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Abstract: | Summary The effect of the addition of four commercial pectolytic preparations on the visual characteristics (colour and turbidity) of red wines has been evaluated. The effect of both clarifying and colour extracting enzymes and the effect of different doses used, were evaluated and compared. All the red wines treated enzymatically, independent of the type of enzyme and dose, present chromatic characteristics which can be considered better than those of the control wines. Also, those wines treated with enzymes had greater stability during 2 years storage in bottles, in particular the turbidity was better than untreated wines. |
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Keywords: | Colour extracting enzymes Glories parameters Gonzáles parameters turbidity wine storage |
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