AJEV
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Am. J. Enol. Vitic. 50:3:271-276 (1999)
Copyright © 1999 by the American Society for Enology and Viticulture.
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Bakker, J.
Right arrow Articles by Watkins, S. J.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Bakker, J.
Right arrow Articles by Watkins, S. J.
Agricola
Right arrow Articles by Bakker, J.
Right arrow Articles by Watkins, S. J.

Effect of Enzymes During Vinification on Color and Sensory Properties of Port Wines

J. Bakker 1, S. J. Bellworthy 1, H. P. Reader 1, and S. J. Watkins 2

1 Institute of Food Research, Reading Laboratory, Reading RG6 6BZ, UK
2 Cockburn Smithes & Cia Lda, Vila Nova de Gaia, Portugal.

jokiebakker{at}bbsrc.ac.uk

Two commercial pectolytic enzyme preparations, Vinozym G and Lafase H. E., were used in an experiment carried out on a pilot scale (850 kg grapes/tank) to evaluate the effect on color extraction during the short processing of crushed grape mash prior to fortification to make port wine. Results showed that both enzyme preparations enhanced color extraction during vinification, although Vinozym G was more effective than Lafase H.E. Instrumental analysis of the young finished wines showed that the enzyme treatments gave darker wines. Maturation for 15 months lead to a general reduction in color for all wines, but the differences in color between the wines resulting from the enzyme treatment were maintained. Sensory analysis after nine months maturation showed that Vinozym G treatment gave wines with significantly higher color, aroma and flavor intensity scores than the control.

Key words: must, red wine, pectolytic enzymes, color, sensory

Submitted on March 13, 1998
Revised on January 25, 1999




This article has been cited by other articles:


Home page
 Appl. Environ. Microbiol.Home page
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]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1999 by the American Society for Enology and Viticulture.