Abstract
Enzymes are mainly proteins with catalytic properties and are essential to all living organisms. They have been used empirically for years, especially in food production such as beer, dairy, or soy sauce. Industrial enzymes have been available from about one century ago for different industries to improve production processes or product quality. In white wine technology, exogenous enzymes are produced from fungi such as Aspergillus sp. and Trichoderma sp. Their use is strictly regulated, especially in Europe, and allowed only for maceration, pressing, clarification, and filtration (hemicellulases, cellulases, pectinases, and β-glucanases) and for microbiological stabilization (lysozyme) and aroma liberation (glycosidases). Aging on lees can be also sped up using β-glucanases. More recently, proteases have been proposed for protein stabilization. This chapter provides general information on enzyme functionalities and production. Their regulation and application in the wine industry are then detailed in specific sections.
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