• » News
  • » Pectinases and their applications in wine

Pectinases and their applications in wine

Pectinases and their applications in wine

Pectins are well known as the polysaccharides that contribute to the firmness of plant tissues and confer rigidity to cell walls, protecting the plant from droughts, parasites and predators.

Fungi are heterotrophic organisms that have been endowed with an array of extracellular digestive enzymes that provide them valuable tools for infecting their host. This characteristic of certain fungi of the genera Aspergillus, Trichoderma or Penicillium is utilized by biotechnological industries to produce some valuable tools for elaborating wine and fruit juices: their enzymes.

The cocktail of enzymes that is obtained from cultures of these fungi, selected and with the GRAS (Generally Recognized As Safe) status according to the Food and Drug Administration of the U.S.A., is broadly referred to as "pectinases" or pectolytic enzymes for enology. The GRAS status is a relevant characteristic because it means that it has been adequately proved that the addition of the product to food is considered safe by experts under the conditions of its intended use. The selection of the enzymes included in products for winemaking varies depending on the purpose for the use of the product (improving clarification and filtration, extraction of juice, color, aroma, ...). Obviously, the composition of this type of winemaking products is very diverse and can include not only enzymes that cleave pectins, but also cellulases, hemicellulases, or even proteases. Nevertheless, these valuable enzymatic products are broadly known as "pectinases" or pectolytic enzymes for enology.

More information about pectins and pectinases, their classification and biochemical characteristics and other related enological aspects at:

Source: ICVV

Published on 11/23/2022
Related sheets
    Enoforum 2023 competition: an all-female podium
    Who are the winners of Enoforum Web Scientists 2023 edition?
    An Italian researcher, Dr Paola Bambina from the University of Palermo, is the winner of the First Prize at the 2023 edition of Enoforum Web Scientists, which was attended by 37 researchers from 9 ...
    Published on:03/22/2023
    Smoke Taint: recognition for “Innovators of the Year” extensive research
    UC Davis enologist Anita Oberholster and two of her colleagues from other universities are being recognized for their research on how wildfire smoke affects grapes, grapevines and wine composition
    Published on:02/02/2023
    WICA’s crowd-writing: the winners of “The Wine Industry of Tomorrow”
    6 innovative wine auxiliary companies winners for the crowd-writing contest of WICA - the Wine Industry Collaboration Alliance
    6 innovative wine auxiliary companies have been named winners for the crowd-writing contest of WICA - the Wine Industry Cluster Alliance of EPAWI, the European Partnership for the Auxiliary Wine In...
    Published on:01/17/2023
    Lisöra, the grape variety of the mountains of Piacenza
    Characteristics of the variety studied within the SalViBio project
    The Lisöra is a grape variety rediscovered decades ago by Prof. Fregoni and his collaborators in the upper Trebbia Valley, between Cerignale and Corte Brugnatella. Together with other minor vines, ...
    Published on:02/20/2023
    Severe drought and extreme heat pose a new threat to wine production
    In 2022, despite the heat wave that touched many regions of the world, global wine production volume is expected to be at a level similar to the one observed last year. This would be the fourth con...
    Published on:01/10/2023
    Research captures the impacts of vineyard floor management
    Wine Australia
    The more plant species and plant cover you have on your entire vineyard floor, the higher soil organic carbon and water infiltration rates you will see as a result, preliminary findings of a new st...
    Published on:12/13/2022
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
- A +
ExecTime : 1,28125