RT Journal Article SR Electronic T1 Determination of Activity Profiles of the Main Commercial Enzyme Preparations Used in Winemaking JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 322 OP 331 DO 10.5344/ajev.2009.60.3.322 VO 60 IS 3 A1 Laurence Guérin A1 Diane-Hélène Sutter A1 Adeline Demois A1 Mélanie Chereau A1 Gabriel Trandafir YR 2009 UL http://www.ajevonline.org/content/60/3/322.abstract AB There are many enzymatic preparations available on the French market for wine production. Evaluations of enzymatic activities are performed by the manufacturers or distributors. In this study, methods were developed to measure the different enzymatic activities (pectolytic, hemicellulolytic, cellulolytic, and glycosidasic), which were then applied to 41 commercial enzymatic preparations. The major differences, considering the enzymatic profiles of the 41 preparations, are among the preparations labeled for color extraction, clarification, sedimentation, pressing, or polyvalent action and the preparations labeled for aroma release. The differences are as much qualitative as quantitative, without presuming the effectiveness of all these preparations.