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2003•eCommons (Cornell University)Requires access

Addition of Enzymes to White and Red Wines: Timing, Amounts and Effects on Color and Flavor Extraction

C. Gerland

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Abstract

Enzymes have been used for many years in winemaking. This presentation shows some new applications and protocols used in Europe to enhance aromas, color and structure of wines.

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What this paper is about

Enzymes have been used for many years in winemaking. This presentation shows some new applications and protocols used in Europe to enhance aromas, color and structure of wines.

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Available abstract

Enzymes have been used for many years in winemaking. This presentation shows some new applications and protocols used in Europe to enhance aromas, color and structure of wines.

Key concepts: Flavor, Extraction (chemistry), Food science, White Wine, White (mutation), Wine, Chemistry, Chromatography

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Addition of Enzymes to White and Red Wines: Timing, Amounts and Effects on Color and Flavor Extraction — Research Paper | ScholarLens