ABSTRACT
Preparations ........................................................................................... 227 9.5 Glucanases ............................................................................................. 231 9.6 Ureases ................................................................................................... 232 9.7 Utilization of Lysozyme ....................................................................... 233 9.8 Conclusions ............................................................................................ 235 Abbreviations ................................................................................................. 236 References ........................................................................................................ 237
using enzymes in winemaking. Nowadays, the changes obtained by enzymatic treatments affect not only clarication and ltration operations but also the extraction and stabilization in both white and red wines such as the increased production of aroma compounds and control of bacteria (CanalLlaubères, 1993). The most widely used enzymes available for commercial use are pectinases, glucanases, and glycosidases (Lourens and Pellerin, 2000) although other enzymes can also be found, such as lysozymes and ureases.
