PT  - JOURNAL ARTICLE
AU  - Laurence Guérin
AU  - Diane-Hélène Sutter
AU  - Adeline Demois
AU  - Mélanie Chereau
AU  - Gabriel Trandafir
TI  - Determination of Activity Profiles of the Main Commercial Enzyme Preparations Used in Winemaking
AID  - 10.5344/ajev.2009.60.3.322
DP  - 2009 Sep 01
TA  - American Journal of Enology and Viticulture
PG  - 322--331
VI  - 60
IP  - 3
4099  - http://www.ajevonline.org/content/60/3/322.short
4100  - http://www.ajevonline.org/content/60/3/322.full
SO  - Am J Enol Vitic.2009 Sep 01; 60
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.