• » Maceration
  • » Enzymes, decisive impact on red wine quality

Enzymes, decisive impact on red wine quality

Patrice Pellerin, Responsabile R&D Oenobrands (F); Anna Brull, Parco Tecnologico VITEC, Falset (S)

Enzymes, decisive impact on red wine quality Enzymes, decisive impact on red wine quality

The main enzymatic activities of enzyme preparations used during winemaking are already well known. The main interest of enzymes used for the degradation of cell walls  is to extract higher amounts of phenolic compounds, as well as to release aromatic precursors.

One aspect of red winemaking, that has been studied only in a limited manner, is potassium extraction during the maceration phase. This release of potassium can negatively affect the wine pH and hence its acidity level.

After the descriptions Patrice Pellerin gives of the different aspects behind enzyme production (research, equipment, machinery and legislation), Anna Brull presents the results of a study completed by Vitec which aimed to evaluate the impact of maceration enzymes on wine quality parameters such as: pH, total acidity, potassium release, phenolic compounds and chromatic characteristics. 

The seminar reproduced in this video was presented at the 9th edition of Enoforum (Vicenza, Italy, 5-7 May 2015). Seminar sponsored by Corimpex

Annual Subscription to Infowine: The subscription – to the price of € 60,00 (VAT included) – gives unlimited access for one year to all the documents published on the website, historical archive included: Click here


The video-seminar is conceived as a true professional update course lasting more than 15 minutes. Therefore, before starting to watch the video, we recommend that you prepare yourself for a uninterrupted session (ex. make sure you are free of all other engagements for the whole duration, turn off your cell phone and be equipped with materials to take notes).

Published on 01/15/2017
Item available in italiano
Premium Contents Area
  • START THE VIDEO (Ana BRULL, streaming, 12 min)
Price:27 €(Tax included)
    • Patrice Pellerin, Responsabile R&D Oenobrands (F)
    • fjrigjwwe9r1video:descrizione
Related sheets
    Diversity in winemaking
    Infowine Focus
    Producing a wine according to our oenological objective, wanting to express the variety, but adapting practices according to the sanitary status of the grapes, is continuous experimentation. We aga...
    Published on:09/28/2022
    The aroma and taste of wine
    Infowine Focus
    Chemical, biochemical and physiological factors influence the composition of the retronasal aroma during wine consumption, but not only tannins influence mouthfeel: anthocyanins do too. New methods...
    Published on:01/05/2022
    Improve, enhance and modulate aromatic evolution
    Infowine Focus
    What's the importance of varietal thiols, esters and glycerol content from an organoleptic quality point of view? How do volatile compounds evolve during wine aging and storage conditions? Are ther...
    Published on:12/28/2021
    Oxygen and antioxidants
    Infowine Focus
    Oxygen consumption and wine resistance to oxidation can be measured and correlations can be found using cyclic voltammetry, and a modern metaboloic experiment produces new knowledge concerning wine...
    Published on:10/12/2021
    Improving wine quality during and after AF
    Infowine Focus
    A series of exclusive videos linked solely on how to improve our wine’s quality
    Published on:09/28/2021
    Grape ripeness assessment and initial processing of grapes
    Infowine Focus
    A couple of exclusive videos and an article linked to grape ripeness assessment and initial processing of grapes
    Published on:09/08/2021
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 2,296875