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Enzymes are proteins that play the role of natural biocatalysts and may be used in modern enology for many applications, such as juice clarification or extraction, wine filtration, urea removal or microbial stabilization.
Four enzymes from different origins can be used according to the OIV:
— Pectinases from Aspergillus niger,
— Beta-glucanase from Trichoderma harzianum,
— urease from Lactobacillus fermentum,
— lysozyme from hen egg whites.
This paper will discuss the possible use of pectinases, urease and lysozyme as a tool to increase nutritional and health quality of white and red wines.
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