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Application of Microbial Enzymes During Winemaking

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Biology of Microorganisms on Grapes, in Must and in Wine

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.

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Authors and Affiliations

  1. Erbslöh Geisenheim AG, Erbslöhstraße 1, 65366, Geisenheim, Germany

    Eric Hüfner

  2. Karolingerstraße 7, 55218, Ingelheim, Germany

    German Haßelbeck

Authors
  1. Eric Hüfner
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  2. German Haßelbeck
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Correspondence to Eric Hüfner .

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Editors and Affiliations

  1. Institute of Microbiology and Wine Research, Johannes Gutenberg University, Mainz, Germany

    Helmut König

  2. Microbiology and Wine Research, Institute of Molecular Physiology, Johannes Gutenberg University, Mainz, Germany

    Gottfried Unden

  3. Erbslöh Geisenheim AG, Geisenheim, Germany

    Jürgen Fröhlich

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Hüfner, E., Haßelbeck, G. (2017). Application of Microbial Enzymes During Winemaking. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Cham. https://doi.org/10.1007/978-3-319-60021-5_26

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