STUDIES ON THE USE OF MACERATION ENZYMES IN TECHNOLOGY FOR OBTAINING AROMATIC MUSCAT OTTONEL WINES FROM RECAS WINEYARD

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 249 - 256 pp

ABSTRACT

This study aims at the effect of using maceration enzyme on the improvement of the extraction degree of the aroma precursors and the odorous compounds in the Muscat Ottonel breed from Recaș vineyard. The goal of the present essay is the selection of the optimum grape maceration variant for the Muscat Ottonel grapes by using enzyme preparation with Lafazyme CL, Sihazym Extro, Zymovarietal-aroma G, Enovin varietal and the distinguishing of those elements which confer the must superior sensory characteristics. As a result of the research, it has been established that in similar technical conditions of temperature, time, dosing and dosing, the enzyme produced by the firm Begerow, Sihazym Extro lead to a growth of 35% of the free terpene compunds concentration in the must, and of the bound glycozidic compounds with about 23%. Using this enzyme compound will finally lead to the amplification of the odor character of the must, and finally to the Muscat Ottonel wine.

Keywords: GC-MS, maceration enzyme, Muscat Ottonel grape varieties, aroma compound