Wine flavor enhancement through the use of exogenous fungal glycosidases

The use of a pectinase enzyme preparation in winemaking containing relevant glycosidase activities for the hydrolysis of glycosidically bound aroma compounds allowed to increase the levels of volatiles, monoterpenes, C13-norisoprenoids, and benzene derivatives. The highest increase was for the wine obtained from the juice enriched by glycosides through the contact of juice with skin parts of grape berry. Enzyme treatment enhanced the attributes, honey, lime, and smoky. The enzyme-treated wines were highly significantly different from the control wines and preferred to control wines.