Preliminary investigations into the use of clarifying enzymes in wine production

Abstract

The aim of this project is to evaluate the use of clarifying enzymes in the production of wine. Enzymes are not, as yet, employed by all manufacturers, and further research on the subject is required. The project simulates, on a laboratory scale, the industrial manufacture of wine, using local grapes and making use of clarifying enzymes. This dissertation gives a complete and concise account of the techniques used in the manufacture of wine, the analytical methodology best suited for the analysis of samples of wine or grapejuice, and quality control methods used for sampling. To establish whether or not enzyme clarification affects the chemical composition of wine, samples taken at various stages in wine production - that is, from must, fermented wine and bottled wine - were analysed, and results compared with those of a corresponding sample taken from a control. The chemical composition of wine is discussed in detail, together with the materials used for the production of wine, namely: grapes, yeast and clarifying enzymes.