Application of microbial enzymes during winemaking

Abstract

Making wine is not possible without enzymes. The joint action of yeast enzymes together with those originating from the grape is responsible for the biotransformation processes occurring from juice to wine. However, winemaking poses adverse conditions to grape enzymes, which therefore display only poor activity (Ducasse et al. 2011). This results in long reaction times and limited conversion, both of which are not acceptable in industrial winemaking. Microbial enzymes, especially from fungal origin, display better tolerance to the prevailing physicochemical conditions and are therefore commonly used to facilitate controllable processes, improve overall quality, and produce distinguished wines.