Effect of enzyme preparation treatments on the chromatic characteristics of red wines from Vranec

The aim of this work was to study the effect of the use of pectolytic enzymes in the chromatic characteristics of young red wines. Laboratory trials were carried out, using three different commercial preparations of pectolytic enzymes (Vinozym Vintage FCE, Rohavin CXL, Trenolin Super DF) with four doses and industrial trial using one commercial preparation of pectolytic enzymes (Vinozym Vintage FCE) along with controls with no added enzyme. The obtained results of laboratory trials showed increased of colour intensity (CI) from 2.5 to 19.0 % and industry trial by 23 % depend of used doses, compared to the control samples. The pectolytic enzyme treatments showed improvement in the visual aspect of the wine