Effects of pectolytic enzyme treatments on white grape mashs of Smederevka on grape juice yields and volume of lees

The aim of this work was to evaluate the effect of the use of pectolytic enzyme treatments on white grape mashs of Smederevka on grape juice yields and volume of lees. White grape mash from Smederevka were macerated for 4 hours at 18 to 20oC with addition on one commercial pectolytic enzyme preparation (Vinozym Process, Trenolin Mash DF, Rohavin LX). After maceration, the pomace was removed, and each musts are pour into the funnel and collect musts. Results of trials showed increased on free run juice yields by 7,12% and drastic reduction in the volume of gross lees by up 47,3% compared with control trials. Increase juice yields and reduction volume of gross lees, leading to a higher volume of clear must, and this in the more produced wine and on end the more profit