ABSTRACT
Oenological enzymes are used for various transformation reactions in wine technology. Industrial enzymes provide quantitative benefits, qualitative advantages and processing benefits. Commercial enzymes for winemaking are currently prepared from filamentous fungi, such as Aspergillus or Trichoderma species and are often mixtures of different activities. In white wine production, the grapes are usually directly milled after harvest, i.e. the berry skins are crushed so far that the berry juice can easily escape. The basic building block of all pectin substances is polygalacturonic acid partially esterified with methanol. The complete degradation of pectin requires the cooperation of several enzymes to break down the complex molecule into small fragments. Polysaccharides in must and wine originate from the grape berries and cell walls of yeasts during growth and autolysis. The organoleptic properties of wine are determined by a variety of different compounds that are already present in the grape or arise during fermentation or storage.
