Einsatz von Proteasen zur Verbesserung der Filtration und Stabilität des österreichischen Weines

Wine haze often occurs after bottling due to insufficient protein stabilization and is often referred as a quality defect by customers. To prevent wine haze, bentonite is commonly used to remove certain protein fractions. Proteases may represent an alternative to bentonite, especially Aspergillopepsin. The aim of this work was to find out if there are advantages for winemaker by using an acid protease, in the field of filtration performance and prophylaxis for protein haze. For this purpose, the products Lallzyme P1 and Lallzyme P2 from the company Lallemand GmbH were tested on the variety Green Veltliner. The results showed that there were large differences in filtration performance. Enzyme addition increased filterability of wines, whereas heating sample lowered it. The best filterability was shown by sample to which both enzyme Lallzyme P1, Lallzyme P2 and pectinases were added and heated. The blocking value was highest where no enzymes were added. However, in the visualization of the proteins by SDS-PAGE, differences in band patterns before and after enzyme treatment could be detected. Sensory, heated wines could be clearly differentiated from unheated samples. The enzyme variants themselves did not show any major difference in taste within the different variants.