Addition of Enzymes to White and Red Wines: Timing, Amounts and Effects on Color and Flavor Extraction
| dc.contributor.author | Gerland, Christophe | en_US |
| dc.date.accessioned | 2015-04-09T17:45:23Z | |
| dc.date.available | 2015-04-09T17:45:23Z | |
| dc.date.issued | 2003 | en_US |
| dc.description | Enzymes have been used for many years in winemaking. This presentation shows some new applications and protocols used in Europe to enhance aromas, color and structure of wines. | en_US |
| dc.description | Figure 1: Influence of the skin content (+/- enzyme) on the wine quality. Sauvignon Blanc, Bordeaux, 2001; Figure 2 : Influence on a beta-glucosidase/pectinase macerating enzyme on the aromas of wine. Sauvignon Blanc, Bordeaux, 2000; Figure 3 : Influence on a beta-glucosidase/pectinase macerating enzyme on the tasting of wine. Semillon, Bordeaux, 2001. Pellicular maceration; Figure 4 : Influence of extraction enzyme on wine parameters, in function of grape maturity; Figure 5 : Impact of the extraction enzymes purity on the Bretty deviation of a Pinot noir wine. Gerbaux, 2002. | en_US |
| dc.identifier.uri | https://hdl.handle.net/1813/39856 | |
| dc.subject | Wine and wine making | en_US |
| dc.subject | Enzymes | en_US |
| dc.subject | Wine--White | en_US |
| dc.subject | Wine--Red | en_US |
| dc.subject | Wine--Color | en_US |
| dc.subject | Wine--Aroma | en_US |
| dc.subject | Wine--Structure | en_US |
| dc.title | Addition of Enzymes to White and Red Wines: Timing, Amounts and Effects on Color and Flavor Extraction | en_US |