Enzymes and Biochemical Catalysis in Enology: Classification, Properties, and Use in Wine Production

The quality of wine, its structure, and its chemical composition are dependent on the grapes’ characteristics as raw material, alcoholic fermentation particularities, and the applied oenological practices. Awareness of the significant role that enzymes play in winemaking contributes to the development of different new strategies for optimizing the production process. Numerous studies confirmed the positive impact of using enzymes in food and beverage industries, in improving the quality of final products, and optimization of applied production technologies. This chapter aims to present the link between biochemical processes that involve enzymes and the quality of wine as a final food product