Winemaking stabilization enzymes

D. Moscone, Prussian Blue and enzyme bulk-modified screen-printed electrodes for hydrogen peroxide and glucose determination with improved storage and operational stability, Anal. Chim. Acta, 485 (2003) 111-120. A. Lupu, D. Compagnone and G. Palleschi, Screen-printed enzyme electrodes for the detection of marker analytes during winemaking, Anal. Chim. Acta, 513 (2004) 67-72. 

Addition of exogenous enzymes is currently the most commonly adopted practice in the wine industry to optimize the rate of enzymatic reactions taking place during winemaking. The large amount of research carried out on this topic has led to the presence of a considerable number of commercial preparations on the market, although in some areas, particularly protein stabilization of white wines, exogenous enzyme-based approaches have been unsuccessful so far. 

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