Effect of Enzymes During Vinification on Color and Sensory Properties of Port Wines

Abstract

Two commercial pectolytic enzyme preparations, Vinozym G and Lafase H. E., were used in an experiment carried out on a pilot scale (850 kg grapes/tank) to evaluate the effect on color extraction during the short processing of crushed grape mash prior to fortification to make port wine. Results showed that both enzyme preparations enhanced color extraction during vinification, although Vinozym G was more effective than Lafase H.E. Instrumental analysis of the young finished wines showed that the enzyme treatments gave darker wines. Maturation for 15 months lead to a general reduction in color for all wines, but the differences in color between the wines resulting from the enzyme treatment were maintained. Sensory analysis after nine months maturation showed that Vinozym G treatment gave wines with significantly higher color, aroma and flavor intensity scores than the control.