Mature wine prodn - without long periods of standing by adding tannase to grape juice during fermentation to young wine

摘要

Theamt. of tannase added is 50-500 parts per 100 ml grape juice or wine. The tannase is obtd. by culturing a microorganism such as Aspergillus aryzae and it can be added to all types of wine- red, white, rose etc.