NOVEL ENZYME PREPARATION FOR WINEMAKING

Abstract

A study into the effect of a new enzyme preparation Pectinol F-RKM 0719, used in the production of red table wines dur-ing maceration, was carried out. The investigated enzyme prepa-ration Pectinol F-RKM 0719 was previously isolated from the cul-ture liquid of the Aspergillus awamori F-RKM 0719 strain, ob-tained through multistage selection and mutagenesis at the De-partment of Biotechnology of the South Kazakhstan State Univer-sity named after M. Auezov. As a result of the development of a combined method of purification and isolation of a pectolytic en-zyme preparation, a preparation with a higher polygalacturonase activity was obtained having a sufficiently high yield of the desired product. The method is based on the sequential removal of individual groups of inactive impurities from the enzyme solutions using activated carbon and anion exchange resin. The use of hy-droxyapatite allows the activation of pectinases to be achieved by removing low molecular proteins. The absence of pectin substanc-es and carbohydrates makes it possible to use it in winemaking to clarify the best varieties of wine and remove the wine stone, which consists of the pectic substances of grape juice. The use of a new enzyme preparation in the process of maceration contributes to increasing the yield of mash from grape pulp, facilitating the pulp pressing and clarification of wine materials by reducing the vis-cosities and suspensions of the mash, as well as increasing the ex-traction of phenolic and colouring substances. The efficiency of enzymatic catalysis in the production of red table wines is demon-strated.