Enzymes in Alcohol Production

Question 1

Why are enzymes needed in alcohol production?

Answer 1

• Enzymes breakdown starch into sugar, which is then converted by yeasts into ethanol and carbon dioxide
• Enzymes breakdown molecules that limit the effect and efficiency of technological treatments
• Enzymes release molecules that contribute to the taste characteristics of wine.

Question 2

What are the sources of enzymes used in wine-making?

Answer 2

• Endogenous enzymes present in grapes (limited role)
• Enzymes from yeasts, fungi and other microorganisms
• Addition of industrial enzymes

Question 3

What are some processes in wine-making that uses enzymes?

Answer 3

• Maturation and filtration
• Maceration
• Clarification and sedimentation.

Question 4

Describe the role of pectinases and glucanases in the production of wines.

Answer 4

• Pectinases partially hydrolyse polysaccharides (pectin).

- Glucanases hydrolyse glucan type polysaccharides.

Question 5

How does the presence of B-glucan impact wine-making?

Answer 5

B-glucan promotes the release of mannoproteins, which play a role in protein stabilisation and have a flavor carrying role. The use of exogenous mannoproteins has resulted in a patent application.

Question 6

Why are juices produced from crushing grapes treated with sulfur dioxide?

Answer 6

To kill native yeasts.

Question 7

What are the advantages of oak barrels to stainless steel aging tanks in wine-making?

Answer 7

• Vary the color, flavor, tannin profile and texture of wine.