Perspectives of Innovations, Economics and Business

  Previous Article | Back to Volume | Next Article
  Abstract | References | Citation | Download | Preview | Statistics
Volume 7
Issue 1
Online publication date 2011-01-16
Title The effect of pectolytic enzyme treatments on red grapes mash of Vranec on grape juice yield
Author Kiro Mojsov, Jugoslav Ziberoski, Zvonimir Bozinovic
Abstract Laboratory and industrial trials were conducted to evaluate the effect of pectolytic enzyme treatments on red grape mash of Vranec on grape juice yields. The red grape Vranec for laboratory trials were taken from private winery “Imako vino” Stip (Macedonia) and trials were conducted in their laboratory. The red grape Vranec for industrial trials were taken from private winery “Tristo” Veles (Macedonia) and trials were conducted in their winery. The grapes were weighed, destemmed, crushed and divided in 5 liters plastic reservoirs for laboratory trials, and for industrial trials were placed in a stainless steel fermentor (4t.). All treatments were performed in duplicate. Red grape mash made from Vranec were macerated for 6 hours at 18 to 20 oC with addition of one commercial pectolytic enzyme preparation (Vinozym Vintage FCE, Rohapect VR-C and Trenolin Rot DF). After addition of SO2 (50ppm) and yeast (Saccharomyces cerevisiae) NEUTRE SC (200 mg/kg grape), maceration time of 5 days (~25 oC) was applied in order to study the effect of macerating enzymes on grape juice yields. After the maceration, the pomace was removed, in the obtained 4 different variations. Pectolytic enzyme preparation was not added to control trial. All treatments were performed in duplicate. Results of laboratory and industrial trials from our experiments, gives increased on free run juice yields by 4.85%-6.35% compared with non-treated mashs of control trials.
Citation
References
Brown, M., Ough, C., 1981.  “A Comparison of activity and effects of two commercial  pectic enzyme preparations on white grape musts and wines,” Am. J. Enol. Vitic., Vol.32(4), pp.272-76

Canal-Llaubères, R., 1993. “Enzymes in winemaking,”in: Fleet,G. (Ed.), ine microbiology and  biotechnology, Harwood Academic Publishers, Philadelphia, pp.477-506

Canal-Llauberes, R.,  Pouns, J., 2002. “Les enzymes de maceration en vinification en rouge. Influence d`une nouvelle preparation sur la composition des vins,” Revue des Oenologues, Vol. 104, pp.29-31

Cruess, W.,  O’Neal, R., Chong, G., Uchimoto, D., 1951. “The effect of pectic enzymes in wine making”, Am. J. Enol. Vitic., Vol. 2(1), pp.59-75

Ganga, A., Pinaga, F.,  Querol, A.,  Valles, S.,  Ramon, D., 2001. “Cell-wall degrading enzymes in the release of grape aroma precursors,” Food Science and Technology International, Vol.7(1), pp.83-87

Haight, K. and Gump, B., 1994. “The use of macerating enzymes in grape juice processing,” Am. J. Enol. Vitic., Vol.45(1), pp.113-16

Harbord, R., Simpson, C., and Wegestein, J., 1990. “Winery scale evaluation of macerating enzymes in grape processing,”  Aust. & N.Z. Wine Ind. J., Vol.5, pp.134-37

Ough, C., Noble, A., Temple, D., 1975.  “Pectic enzyme effects on red grapes,” Am.J.Enol.Vitic., Vol.26, pp.195-200

Ough, C., and Crowell, E., 1979. “Pectic-enzyme treatment of white grapes: Temperature, variety and skin-contact time factors,” Am.J.Enol.Vitic., Vol.30(1), pp.22-27

Plank, P., Zent, J. R., 1993. “Use of enzymes in wine making and grape processing,” Ch.10, in: Gump, B., Pruett, D.,  Beer and wine production analysis characterization, and technological advances, American Chemical Society, Washington, D.C., pp.191-96

Ribereau-Gayon, P., Glories, Y., Maujean, A., Dubourdien, D., 2000. Handbook of Enology, Wiley, Chichester, UK, Vol.2, pp.129-85

Rogerson, F., Vale, E., Grande, H., and Silva, M., 2000. “Alternative processing of port-wine using pectolytic enzymes,” Cienc. Technol. Aliment., Vol.2(5), pp.222-27

Vidal, S., Williams, P., O`Neil, M.,  Pellerin, P., 2001. Carbohydrate Polymers, Vol.45, pp.315-323

Villettaz, J., Dubourdieu, D., 1991. “Enzymes in wine-making,” in: Fox, P. (Ed.), Food Enzymology, Elsevier Science Publishers Ltd. Pp.427-51

Whitaker, J., 1984.  “Pectin substances, pectin enzymes and haze formation in fruit juices,” Enzyme Microb. Technol., Vol.6, pp.341-49
Keywords Pectolytic enzymes, red grape Vranec, juice yield, free run juice, enzyme maceration.
DOI http://dx.doi.org/10.15208/pieb.2011.20
Pages 84-86
Download Full PDF Download
  Previous Article | Back to Volume | Next Article
Share
Search in articles
Statistics
Journal Published articles
PIEB 611
Journal Hits
PIEB 1561268
Journal Downloads
PIEB 27311
Total users online -