Wine Chemistry and Biochemistry

4 Enzymes in Winemaking 109

Ta b l e 4. 1Commercial pectinase preparations commonly used in winemaking

Commercial pectinase preparations for clarification and filtration of juice and wine
Ultrazym 100 G (Novo Nordisk)
Novoclair speed (Novo Nordisk)
Rapidase Filtration (DMS)
Rapidase Vinosuper (DMS)
Vinoflow G (Novo Nordisk)
Rapidase CB (DMS)
Rapidase CR (DMS)
Lallzyme C (Lallemand)
White-style (Lallemand)
Zimopec PX1 (Perdomini)
Endozym Active (AEB)
Endozym Glucalyse (AEB)
Endozym Glucapec (AEB)
Endozym ICS 10Eclair (AEB) ́
Endozym TMO (AEB)
Commercial preparation to increase extraction of colour and aroma compounds and pressing yields
Vinozym FCE G (Novo Nordisk)
Vinozym Vintage FCE (Novo Nordisk)
Rapidase Ex color (DMS)
Rapidase X Press (DMS)
Lallzyme EX (Lallemand)
Lallzyme EX-V (Lallemand)
Red-style (Lallemand)
Endozym Rouge (AEB)
Endozym contact pelliculaire (AEB)

preparations possess a range of pectinase activities that can efficiently hydrolyse

the pectic substances present in the juice, allowing sedimentation of the suspended

solid particles. A large number of commercial preparations is now available on the

market (Table 4.1), mainly obtained from the filamentous fungiAspergillus niger.

Besides their primary application as clarification coadjutants, pectinase prepara-

tions can be used at various stages of the winemaking process. Due to their ability

to degrade cell walls, pectinases are frequently used to improve the extraction of

skin constituents. Particularly, during the production of white wine, pectinase can

be added when pre-fermentative cold maceration is applied, in order to improve the

extraction of aroma compounds and precursors located in the skins. In red winemak-

ing, pectinase preparations, often in combination with cellulase and hemicellulase,

are often used to increase the degradation of skin cell walls, in order to obtain

increased pressing yields and improved extraction of color and aroma precursors

during maceration (Ducruet et al. 2000; Gil and Valles 2001). Pectinases can also

be used to prevent filter clogging prior to bottling.

The occurrence of unwanted side activities in commercial pectinase preparations

has been reported, and represents one of the main problems associated with their use

in winemaking. Notably, increased formation of methanol during fermentation has

been observed in association with pectinase treatment of the juice, due to pectin-

methyl esterase activity (Revilla and Gonz ́alez-SanJos ́e 1998). Cinnamyl esterase