Proceedings Volume 2010 (format .pdf) - SimpBTH

more body, balance being less astringent. It can be emphasized also theenforcement of the fruitful and floral aromas and a diminish of the intensity of thevegetal aromas.These sensory properties differences allowing a faster moving to consumption ofred wines comparing to the wines made in a classical way which need more time todiminish the strength of astringency and the asperity of taste in order to improvetheir aromas.With enzymeNo enzymesAstringency4Round 4Butter, banana333Floral aromasColour intensity54 4,5433,53210332,53,5Colour brilliance3444Varietal aromaVegetal aromasWood fruitFig 1 – The sensorial profile of Cabernet Sauvignon made with or without pectoliticenzymesThe enzymes became more and more an usual presence in whitewinemaking where are used first of all at must clarification, one of the mostimportant pre-fermentative operation in white winemaking. In the last years, inOltenia vineyards, for the varieties such as Muscat Ottonel, Tamaioasaromaneasca, Sauvignon the enzymes are used more and more including here theextraction of the aroma precursors. But the results are variable, the efficiency ofusing these enzymes being dependent on many factors, one of them being thegreater diversity of enzymes existent in the market.140