Effects of Pectase on Main Compositions of Red Grape Wine

Cabernet sauvignon grape and Cabernet Blank grape were used as raw materials.After breaking and stem removal of grape fruit,pectase of different concentration was added into grape juice to analyze its effects on grape juice compositions,fermenting parameters of grape wine,and the main compositions of original grape wine.The analytic results suggested that the addition of pectase had almost no effects on sugar content and acid content of grape juice but its addition could decrease the viscosity of grape juice (helpful for coloring substance leaching),drastic and rapid fermentation occurred in samples with adding pectase by contrast with samples without adding pectase,its addition could reduce the formation of volatile acids and increase dry extracts content and total phenol content in original grape wine,and its addition could improve grape wine quality with slight increase in residual sugar content (below 4 g/L with no adverse effects on wine quality).(Tran.by YUE Yang)