ABSTRACT
We evaluated the effect of addition of commercially available pectolytic enzyme preparations in the must from Sharad variety, cultivated in India and its influence on some oenological parameters of red wine. The small scale fermentations demonstrated marked difference of organoleptic (colour) and rheologic characteristics (filterability, settling rates) and aroma between enzyme treated samples and control samples. We observed 29% enhancement in free-run juice yield and a remarkable 43% reduction in the fermentation time compared to the control. This biotechnological approach has demonstrated the economic feasibility and the benefits of adding 0.05 g. Kg-1 grapes pectolytic enzyme in terms of yield, aroma, colour, clarity and fermentation period.