ABSTRACT
This chapter focuses on the main commercial preparations of enzymes used in oenology, some of them are very commonly used by winemakers while some others are not so widely used. The biological process of winemaking is the result of a series of biochemical transformations brought about by the action of several enzymes. Maceration enzymes degrade the berry skin pecto-cellulosic cell walls by partial hydrolysis of structural polysaccharides. Lysozyme is a muramidase enzyme, normally obtained from hen egg white, which can be used for the control of malolactic fermentation during winemaking. The use of proteolytic enzymes for the hydrolysis of the haze-forming proteins is an attractive alternative. Proteases catalyze the cleavage of hydrolytic bonds within proteins, thereby releasing peptides and/or amino acids. Proteins are one of the main compounds of the grape juice and white wine, together with polysaccharides and polyphenols. Another possibility could be to design rich in C-S lyase and esterase enzymatic preparations to increase the aroma in wines.
