RT journal article
T1 Use of Trichoderma enzymatic extracts on vinification of Palomino fino grapes in the sherry region
A1 Roldán Gómez, Ana María
A1 Palacios Macías, Víctor Manuel
A1 Peñate Salas, Xenia
A1 Benítez Fernández, Tahía
A1 Pérez Rodríguez, Luis
A2 Ingeniería Química y Tecnología de Alimentos
K1 Fermentation kinetic
K1 Juice decantation
K1 Palomino fino grapes
K1 Sherry young wine
K1 Supraextraction
K1 Trichoderma enzymes
AB The influence of Trichoderma hydrolytic enzymes, with pectinase, cellulase, chitinase and/or glucanase activities, the supraextraction and the health stage of Palomino fino grape on juice clarification, fermentation process and the final characteristic of young wine were studied. The effect of enzymatic preparation on juice clarification depended of the grape sanitary stage (healthy or infected) andon the system applied to obtain the juice (frozen or fresh juices of grapes). The highest effectivity was shown with the use of enzymes in infected juice. The fermentation kinetics were not affected by the enzymatic preparations although a decrease in turbidity (below 20 NTU) was noted. Also, the highest differences in the wine characteristic were detected when comparing wines from juices subjected to different conditions (healthy of infected, frozen or fresh) independently of enzymes use. Supraextracted juices gave rise to wines with increased acidity and higher alcohols such as methanol, propanol and isobutanol.
PB Elsevier
SN 0260-8774
YR 2005
FD 2005-07-18
LK http://hdl.handle.net/10498/38976
UL http://hdl.handle.net/10498/38976
LA eng
DS Repositorio Institucional de la Universidad de Cádiz
RD 06-nov-2026