Winemaking esterases

Dugelay, I. et al.. Role of cinnamoyl esterase activities from enzyme preparations on the formation of volatile phenols during winemaking. J. Agric. Food Chem. 41, 2092, 1993. 

The occurrence of unwanted side activities in commercial pectinase preparations has been reported, and represents one of the main problems associated with their use in winemaking. Notably, increased formation of methanol during fermentation has been observed in association with pectinase treatment of the juice, due to pectin-methyl esterase activity (Revilla and Gonzdlez-SanJose 1998). Cinnamyl esterase... 

Some phenolic acids like caffeic acid, p-coumaric acid and ferulic acid can act as precursors of volatile phenols, which could contribute positively to wine aroma, when they are present at low concentrations associated descriptors are smoky, dove-like and leather (Table 1). Yeasts can conduct the decarboxylation of phenolic adds to volatile phenols, as well as esterase activities present in enzymatic preparations used in winemaking. During wine storage and ageing, volatile phenols may be further transformed. 

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