HIGHLIGHTING EXTRACELLULAR ENZYMES FROM YEAST AND THEIR ROLE IN WINE MAKING

Abstract

TThe enzymes produced by yeasts in the extracellular environment are the main factors that influence the secondary aromas of the wines obtained according to the primary varietal character of the processed varieties. Pectolytic enzymes are essential in the depolymerization of pectins and the release of color compounds, especially anthocyanins from the epicarp of black grape berries. Proteolytic enzymes break down proteins into amino acid chains, which help the multiplication of yeasts and the formation of specific aromas.