A Comparison of Activity and Effects of Two Commercial Pectic Enzyme Preparations on White Grape Musts and Wines

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Abstract
White grape musts of eight different varieties were treated with pectic enzyme preparations. These treatments resulted in increases in total juice yields, clarity of the wine, filterability, methanol production, wine quality, browning capacity and amounts of solids that settled. Standardizing the preparations on the basis of polygalacturonase activity showed that differences in parameters such as browning capacity, methanol production, and juice yield are due to the activity of the preparation on the basis of its apple juice depectinizing activity.

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