Enzymes as Potential Markers of Wine Aging
S. Zamuz, A.B.F. Sestelo, M. Poza and T.G. Villa 1,2
1 Department of Microbiology and Parasitology, Faculty of Pharmacy, University of Santiago de Compostela, Spain.
2 Corresponding author. E-mail: mpvilla@usc.es
J. Inst. Brew. 110(3), 220-226, 2004 | VIEW ARTICLE
ABSTRACT
There is no analytical method currently available
in Spain to determine elapsed time in wine aging.
The only control used is based on the levels of
esters and other secondary metabolites as important
indicators related to wine quality. The main goal
of this work was to establish a useful method to
differentiate among young, "crianza", "I"
and "I" wines based on the study of the enzymatic
decay of different hydrolases present in the wines
and also to determine which enzyme( s) may be applicable
in fraud detection as regards time and storage conditions
of the wine. We elaborated red wine based on "Tempranillo"
grapes from the Rioja Alta Alavesa and fermented
with I USC 013, followed by malolactic fermentation
by I CECT 630 in order to evaluate the different
enzymes. One of the enzymes present, i.e., invertase,
which is resistant
Key words:
Glucanase, glucosidase, invertase, polygalacturonase,
Saccharomyces cerevisiae, wine.
Publication no. G-2004-0810-227 ©2004 The Institute & Guild of Brewing