Influence of enzymes treatment on the quality of Sauvignon blanc wines

Abstract

Enzyme preparations are currently used in modern wine technology for diverse biotransformation reactions from pre-fermentation to fermentation, post-fermentation and wine aging stage. Industrial enzymes gives quantitative (increased juice yields) and qualitative conveniences (improved color extraction and flavor enhancement) and processing benefits (shorter maceration, settling and filtration time).This studyinvestigates the effects of enzyme treatments on physical-chemical, chromatic and organolepticparameters of white wines obtained in Iasi vineyard.The grapes representing Sauvignon blancvariety were processed in autumn 2018by the classic method for obtaining white wines. For this study, five commercial enzymeswith different activities were used, such as β-glycosidaseand pectinases, thus contributing to release aroma compounds, and six variants were obtained.Laboratory analysis of the wine samples was performed according to International Organization of Vine and Wine. Significant influence in the composition of the analyzedsamples was observed, depending on the type of enzyme used as pre-treatment. The study results are useful in improving wine-making process andfinal products quality.