Horticulture Department, Texas A&M University, College Station, TX 77843, USA.
Bajec Senseworks Consulting, Hamilton, ON L9A 1L5, Canada.
Molecules. 2021 May 6;26(9):2730. doi: 10.3390/molecules26092730.
This paper investigates the potential of the enzymatic management of high pH in white juice and wine using a combination of enzymes-glucose oxidase coupled with catalase. Catazyme 25 L, a commercially available blend of the two enzymes, was added at different doses (0.2 g/L, 0.6 g/L, and 1g/L) to white grape juice and various parameters (glucose, gluconic acid, pH) were monitored over 24 h of treatment. Treated wines were fermented to dryness without any difficulty and the wines were chemically and sensorially evaluated. At the highest dose (1 g/L), pH was reduced from 3.9 to 3.2, with 20.5 g of gluconic acid produced, while at the lowest dose (0.2 g/L), pH decreased from 4.0 to 3.5 and 8.8 g of gluconic acid was produced. Flash profiling indicated that treated wines were lighter in color than the control and were described using terms such as floral, fruit, citrus, and sour while the control wine was described as being fermented, medicinal, pungent, and oxidized. In conclusion, glucose oxidase coupled with catalase was shown to be effective at significantly reducing juice and wine pH in a short amount of time and with a positive impact on the organoleptic profiles of the treated wines.
本文研究了使用葡萄糖氧化酶与过氧化氢酶的组合对高 pH 值的白利糖汁和葡萄酒进行酶法处理的潜力。Catazyme 25 L 是两种酶的商业混合物，以 0.2 g/L、0.6 g/L 和 1 g/L 的不同剂量添加到白葡萄汁中，并在 24 小时的处理过程中监测了各种参数（葡萄糖、葡萄糖酸、pH 值）。处理过的葡萄酒无需任何困难即可发酵至干，并且对葡萄酒进行了化学和感官评估。在最高剂量（1 g/L）下，pH 值从 3.9 降低到 3.2，产生了 20.5 g 的葡萄糖酸，而在最低剂量（0.2 g/L）下，pH 值从 4.0 降低到 3.5，产生了 8.8 g 的葡萄糖酸。闪光分析表明，处理过的葡萄酒颜色比对照葡萄酒浅，并用花香、水果、柑橘和酸味等术语来描述，而对照葡萄酒则被描述为发酵、药用、刺鼻和氧化。总之，葡萄糖氧化酶与过氧化氢酶的组合在短时间内有效地显著降低了果汁和葡萄酒的 pH 值，并对处理过的葡萄酒的感官特征产生了积极的影响。
