ENZYMES FOR WINE FERMENTATION

INTRODUCTION

Enzymes are organic catalysts of a proteic nature whose job is to accelerate (catalyse) chemical reactions that bring about the formation or breakage of chemical bounds. Ont of the most important properties of enzymes is their capacity to react in a highly selective manner with one substance (substrate) or on a group of similar substances. This allow them to act in a targeted manner, chosen according to necessity, for the most ideal commercial application.

PECTOLYTIC ENZYMES

Pectins are among the most prevalent colloids in both must and wine. These substances have an elevated solvation capacity and thus increase the solubility of other substances including salts (sodium bitartrate), proteins, etc. Thus, pectins impede both stabilization and clarification. Moreover, pectins tend to gelatinize relatively easily ans are therefore an impediment towards filtration.

VASON ENZYMATIC PREPARATIONS

The enzymatic preparations from Enologica Vason all have an elevated pectolytic activity that provides, depending on the product, a series of secondary enzymatic activities, including proteolytic, cellulolytic, hemicellulolytic, glycolytic, etc.

These enzymes are always obtained by production processes that guarantee the final product to be virtually free of undesirable secondary activities (polyphenoloxidases, cinnamylesterase, anthocyanase, pectin-methyltransferase) and do not require any additional purification steps.

EXTRACTION OF THE COLOUR: VASON PROCEDURE WITH ZIMARED® PLUS AND EXTRARED

CHARACTERISTICS