Wine Enzymes

Enzymes are considered as valuable means of processing, as they can reinforce or replace the enzymatic preparations in the grape. Changes obtained by means of enzymatic treatment will not only influence the clarification and filtration, but also the extraction and stabilizing processes in both white and red wine production. Presently the most important applications of industrial enzymes in wine production involve the use of pectinase and glucanase preparations.

 

 
Copyright LUMIS 2010 | Site Designed by: Cognitio Communications Pvt.Ltd