Pectic Enzyme Treatment Effects on Quality of White Grape Musts and Wines

摘要

Grapes of three white cultivars were treated with s commercial pectic enzyme preparation on an industrial scale. The effect of enzyme treatment on the follow- ing juice and wine volatiles was considered: fruity esters, terpenes, alcohols, vola- tile phenols (4-vinylphenol and 4-vinylguaiacol), hydroxycinnamate derivative esters (caftaric, coutaric, and fertaric esters), and free hydroxy cinnamlc acids (caffeic, coumaric and ferulic acids). Pectic enzyme treatment increased the higher alcohols, free hydroxycinnamic acids and volatile phenols, whereas amounts of most esters, herbaceous alcohols and hydroxycinnamate derivative esters were reduced.