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Addition of Pectolytic Enzymes: an Enological Practice Which Improves the Chromaticity and Stability of Red Wines by I. Revilla; M. L. González-San José is a scholarly article available to read on EtoBox.

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**Summary** The effect of the addition of four commercial pectolytic preparations on the visual characteristics (colour and turbidity) of red wines has been evaluated. The effect of both clarifying and colour extracting enzymes and the effect of different doses used, were evaluated and compared. All the red wines treated enzymatically, independent of the type of enzyme and dose, present chromatic characteristics which can be considered better than those of the control wines. Also, those wines treated with enzymes had greater stability during 2 years storage in bottles, in particular the turbidity was better than untreated wines.

Author

I. Revilla; M. L. González-San José

Publisher

John Wiley and Sons; Wiley (Blackwell Publishing); Blackwell Publishing Inc.; Wiley (ISSN 0950-5423)

Published

2002

Language

EN