The Effects of Several Fungal Pectic Enzyme Preparations on Grape Musts and Wines

¹ University of California, Davis

Both juice yield and browning rate increased with increasing amounts of enzyme, and also with increasing reaction time. The effect on sedimentation rate, compactness of sediment, and clarity was variable.

Juice yield was increased by all the enzymes tested. The differences in sedimentation rate and compactness of sediment were small. All the enzymes showed a general tendency to increase clarity and browning rate.

There was no relation between PE or PG activity and juice yield, clarity, or browning rate.

Of chief interest is the comparison of the effect of the various enzymes on five different musts. The data clearly show that the effect of pectic enzymes not only varies with the individual musts, but that the enzymes differ among themselves in their effects on a single must. This not only explains the variable results obtained by wineries using pectic enzymes, but points out the necessity of developing methods for predicting their effect on a given must before the ezymes may be used with confidence in the results.

This article has been cited by other articles:

				A. Matthews, A. Grimaldi, M. Walker, E. Bartowsky, P. Grbin, and V. Jiranek Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification Appl. Envir. Microbiol., October 1, 2004; 70(10): 5715 - 5731. [Full Text] [PDF]