The use of commercial enzymes in white grape must clarification

Authors:
Nicolae Laurenţiu Itu, Gabriela Râpeanu

Volume 17, Issue 3;
Pages: 281-286;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 – 9551

Two enzyme preparations were used in order to clarify the must obtained from white grapes, Muscat Ottonel variety. Clarification process of grape must was influenced by several factors such as must fraction (free run must and pressing must), type of enzyme preparations used (grapes maceration enzymes and clarification enzymes), the way of adding enzyme preparation and enzyme dosage used. Clarification of must can be achieved both through use of maceration enzymes and clarification those, but the dynamics of this process was different.