Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Str. 1, 65366 Geisenheim, Germany.
Department of Oenology, Hochschule Geisenheim University, Blaubachstr. 19, 65366 Geisenheim, Germany.
Food Chem. 2016 Nov 1;210:660-70. doi: 10.1016/j.foodchem.2016.04.093. Epub 2016 Apr 21.
Due to the increase of sugar levels in wine grapes as one of the impacts of climate change, alcohol reduction in wines becomes a major focus of interest. This study combines the use of glucose oxidase and catalase activities with the aim of rapid conversion of glucose into non-fermentable gluconic acid. The H2O2 hydrolysing activity of purified catalase is necessary in order to stabilize glucose oxidase activity. After establishing the adequate enzyme ratio, the procedure was applied in large-scale trials (16L- and 220L-scale) of which one was conducted in a winery under industrial wine making conditions. Both enzyme activity and wine flavour were clearly influenced by the obligatory aeration in the different trials. With the enzyme treatment an alcohol reduction of 2%vol. was achieved after 30h of aeration. However the enzyme treated wines were significantly more acidic and less typical.
由于气候变化的影响之一是葡萄酒葡萄中的糖含量增加，因此减少葡萄酒中的酒精含量成为主要关注点。本研究结合使用葡萄糖氧化酶和过氧化氢酶的活性，旨在将葡萄糖快速转化为不可发酵的葡萄糖酸。为了稳定葡萄糖氧化酶的活性，需要具有过氧化氢水解活性的纯化过氧化氢酶。在确定适当的酶比后，该方法已应用于大规模试验（16L 和 220L 规模），其中一项是在葡萄酒厂中根据工业葡萄酒酿造条件进行的。在不同的试验中，酶活性和葡萄酒风味均明显受到强制通气的影响。经过 30 小时的通气处理，用酶处理可使酒精减少 2%vol。但是，经酶处理的葡萄酒酸度明显更高，且风味更不典型。
