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| Volume | 11 |
| Issue | 2 |
| Online publication date | 2012-05-10 |
| Title | The effect of pectolytic enzyme treatments of Merlot red grape mashes on the microbiological quality of wines |
| Author | Kiro Mojsov |
| Abstract | The paper investigates effects of pectolytic enzyme treatments of red grape mashes on the microbiological quality of wines and wine stability with counting of the presence yeast cells (Saccharomyces cerevisiae), after incubation on Sabourald-maltose agar. Also wine samples were investigated for the presence of moulds and other bacteria, including dangerous bacteria Salmonella and Shigella, Staphylococus aureus, Proteus spp., Sulphite-reducing clostridy and Escherichia coli. All wine samples the results showed the presence of yeasts Saccharomyces cerevisiae. Saccharomyces is regarded as spoilage organism only if it is found in the wrong place at the wrong time (e.g. in a bottle of semi-sweet wine) causing re-fermentation. Pectinolytic enzyme preparation Trenolin Rot DF showed the best results. Pectolytic enzyme treatments of red grape mashes had a pronounced effect on the microbiological quality of wines and wine stability. Results from comparison of effects of pectolytic enzyme preparations in winemaking on the microbiological quality of wines can contribute to a better orientation in the choice of suitable enzyme preparations in wine industry |
| Citation | |
| References | Amerine, M., Kunkee, R., Ough, C., Singleton, V. and Webb, A., 1980. The technology of wine making, (4th Ed), AVI Publishing Co. Inc: Westport, Connecticut Bartowsky, E. and Henschke, P., 2004. “Acetic acid bacteria and wine: All is well until oxygen enters the scene,” Aust. N.Z. Grapegrower Winemaker , 485a, pp.86-91 Boulton, R., Singleton, V., Bisson, L. and Kunkee, R., 1996. Principles and practices of winemaking, New York: Chapman&Hall Canal-Llaubères, R., 1993. “Enzymes in winemaking,” In: Fleet, GH. (Ed.), Wine microbiology and biotechnology, Philadelphia: Harwood Academic Publishers Du Toit, M. and Pretorius, I., 2000. “Microbial Spoilage and Preservation of Wine: Using weapons from nature’own arsenal. A review,” South African Journal of Enology and Viticulture, Vol.21, pp.74-96 Du Toit, M. and Pretorius, I., 2002. “The occurrence, control and esoteric effects of acetic acid bacteria in winemaking,” Annals of Microbiology, Vol.52, pp.155-79 Revilla, I. and Gonzalez-San Jose, M., 2003. “Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines,” Int. J. Food Sci. Technol., Vol.38, pp.29-36 Shimazu, Y. and Watanabe, M., 1981. “Effects of yeast strains and environmental conditions on forming organic acids in must during fermentation,” J. Ferment. Technol., Vol.59, pp.27-32 Van Rensburg, P. and Pretorius, I., 2000. “Enzymes in winemaking: harnessing natural catalysts for efficient biotransformations. A review,” South African Journal of Enology and Viticulture, Vol.21, pp. 52-73 Zoecklein, B., Fugelsang, K., Gump, B. and Nury, F., 1995. Wine analysis and production. New York: Chapman and Hall Enology Library |
| Keywords | Pectolytic enzymes, red grape Merlot, microbiological quality of wines, microbial spoilage in wine |
| DOI | http://dx.doi.org/10.15208/pieb.2012.11 |
| Pages | 110-116 |
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