Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

CARMINNA SOPHIA OTTONE MELIS, OSCAR ENRIQUE ROMERO ORMAZABAL, CARLA VERONICA ABURTO GAJARDO, Andrés Illanes, Lorena Wilson

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

Enzymes are powerful catalysts already being used in a large number of industrial processes. Impressive advantages in enzyme catalysts improvement have occurred in recent years aiming to improve their performance under harsh operation conditions far away from those of their cellular habitat. Production levels of the winemaking industry have experienced a remarkable increase, and technological innovations have been introduced for increasing the efficiency at different process steps or for improving wine quality, which is a key issue in this industry. Enzymes, such as pectinases and proteases, have been traditionally used, and others, such as glycosidases, have been more recently introduced in the modern wine industry, and many dedicated studies refer to the improvement of enzyme performance under winemaking conditions. Within this framework, a thorough review on the role of enzymes in winemaking is presented, with special emphasis on the use of immobilized enzymes as a significant strategy for catalyst improvement within an industry in which enzymes play important roles that are to be reinforced paralleling innovation.

Original languageEnglish
Pages (from-to)595-621
Number of pages27
JournalComprehensive Reviews in Food Science and Food Safety
Volume19
Issue number2
DOIs
StatePublished - 1 Mar 2020
Externally publishedYes

Keywords

  • biotransformations
  • enzymatic reactors
  • immobilized enzymes
  • industrial application
  • winemaking

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