Use of Trichoderma enzymatic extracts on vinification of Palomino fino grapes in the sherry region

The influence of Trichoderma hydrolytic enzymes, with pectinase, cellulase, chitinase and/or glucanase activities, the supraextraction and the health stage of Palomino fino grape on juice clarification, fermentation process and the final characteristic of young wine were studied. The effect of enzymatic preparation on juice clarification depended of the grape sanitary stage (healthy or infected) and on the system applied to obtain the juice (frozen or fresh juices of grapes). The highest effectivity was shown with the use of enzymes in infected juice. The fermentation kinetics were not affected by the enzymatic preparations although a decrease in turbidity (below 20 NTU) was noted. Also, the highest differences in the wine characteristic were detected when comparing wines from juices subjected to different conditions (healthy of infected, frozen or fresh) independently of enzymes use. Supraextracted juices gave rise to wines with increased acidity and higher alcohols such as methanol, propanol and isobutanol.