Ação das enzimas celulase, invertase, pectinase e xilanase na produção de vinhos – uma revisão sistemática da literatura / Activity of celulase, invertase, pectinase and xylanase enzymes in wine production - a systematic literature review

Gabrielle dos Santos Camargo, Juliane Almeida, Andreia Cristina Conegero Sanches, Alexandre Maller

Abstract


O vinho é uma bebida popular no mundo todo e a prática de vinificação é uma técnica complexa de elevadas operações convenientes às particularidades da uva para a fabricação do produto desejado. A potencialização destas operações sucede-se por ações enzimáticas. Desta forma, essa revisão objetiva reunir evidências de estudos biotecnológicos que visam o uso das enzimas celulase, pectinase, invertase e xilanase durante o processamento de vinhos. Essas macromoléculas apresentam uma gama de aplicações industriais e agem em função de promover melhorias na produção de vinhos em etapas como: fermentação, maceração, estabilidade, clarificação e extração de compostos fenólicos. Além disso, quando atuam em conjunto, algumas enzimas podem ter seus efeitos biotecnológicos intensificados. Portanto, as enzimas estudadas proporcionam benefícios ao vinho, tais como: aumento da clarificação e do rendimento, maior liberação de compostos bioativos, potencializam a recuperação de fenóis e antocianinas, diminuição da acidez e melhora das propriedades organolépticas como textura, sabor e aroma.


Keywords


Vinho, Vinificação, Enzimas, Biotecnologia.

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DOI: https://doi.org/10.34119/bjhrv4n5-064

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