Beverage stabilization through enzymatic removal of phenolics

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Abstract
In the production of beverages such as wine, fruit juice and beer, the removal of phenolics (coumaric acids, flavans, antho‐cyanins ) in order to prevent discoloration, haze and flavour changes is a regular practice based on the addition of proteins, adsorbants and PVPP (polyvinylpolypyrrolidone). In this experiment, Laccase, Tannase and Peroxidase were separately added to grape musts and barley worts in order to ascertain the effectiveness of their use as stabilizer in wine and beer processing. The effects of Laccase were examined more closely, as this enzyme acts on a wide range of phenolics in these beverages and at an adequate pH level. Some positive results seem to confirm the potential usefulness of either Laccase and Tannase as a pre‐fermentative treatment, coupled with conventional fining.

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