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Protease treatment of Wine

IP.com Disclosure Number: IPCOM000028348D
Publication Date: 2004-May-11
Document File: 1 page(s) / 21K

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Abstract

Protease treatment of wine Proteases present as side activities in pectinase preparations from Aspergillus niger and glucanases from Trichoderma harzianum play a role in liberating peptides during aging on yeast lees (demonstration in synthetic medium under oenological conditions. These peptides have a sensory effect (umami - roundness) in white wine. The compounds responsible for roundness are nitrogen compounds (peptides) with a molecular size comprised between 0.5 and 3 kDa. Probably these peptides play a role in masking either acidity (improved sweetness) or the astringency of tannins. In a sensory evaluation test of white wine wherein control and protease treated wines (Aspergillus niger composition comprising protease: 50 g/hl, 5 months contact time on lees) were tasted and judged according to roundness, creaminess, mellowness. The wine treated with a protease was perceived as better than the untreated by seven out of seven sensory judges (significantly different, 5% significance threshold). Similarly red wines produced with the help of enzyme preparations comprising proteases or peptidases are richer in tannins but smoother with less acidity.

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Protease treatment of wine

Proteases present as side activities in pectinase preparations from Aspergillus niger and glucanases from Trichoderma harzianum play a role in liberating peptides during aging on yeast lees (demonstration in synthetic medium under oenological conditions. These peptides have a sensory effect (umami - roundness) in white wine. The compounds responsible for roundness are nitrogen compounds (peptides) with a molecular size comprised between 0.5 and 3 kDa. Probably these peptides play a role in masking either acidity (improved sweetness) or the astringency of tannins.

In a sensory evaluation test of white wine wherein control and protease treated wines (Aspergillus niger composition comprising protease: 50 g/hl, 5 months contact time on lees) were tasted and judged according to roundness, creaminess, mellowness. The wine treated with a protease was perceived as better than the untreated by seven out of seven sensory judges (significantly different, 5% significance threshold).

Similarly red wines produced with the help of enzyme preparations comprising proteases or peptidases are richer in tannins but smoother with less acidity.