Enzymes and Winemaking
Factors Influencing Enzyme Activity in Wine Production
The timing of enzyme addition (and the amount added) is usually instructed by the manufacturer; the majority of enzymes are added just after the grapes are crushed, to the juice, or post-fermentation. Time of exposure is the other key variable in the effective use of enzymes. The longer an enzyme is left to do its work, the more work it can do. The other main parameter is dosage rate. Rates will depend upon a number of factors such as grape variety, process used, temperature, and time.
Pectin Test
Pectins and other polysaccharides can be associated with poor wine filterability and so-called white wine protein instability. Winemakers are advised to do pectin tests and measure clarity (nephelometric turbidity unit, NTU) to compare the performance of different supplier's settling/ flotation enzymes.
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