Suplementação com enzimas glucanases para acelerar o processo de maturação de espumantes

Abstract

The production and quality of Brazilian sparkling wines grows and has been consolidated in the market. This statement is a consequence of the sensorial quality of sparkling wines and of the interaction that has been increasingly growing between those who produce this product and consummers. In the production of sparkling wine by the traditional method, widely known as Champenoise, the average maturation time in the presence of yeasts is 18 months or more. This time has been understood as adequate to reach a level of maturation of sparkling wines, generating good general acceptance. However, alternatives are being tested to reducing this period. This would bring benefits in production logistics, as well as faster return on investment and costing. For this, we tested the hypothesis that, by adding enzymes cited as accelerators of yeast lysis, there would be an anticipation of the achievement of the maturation of the sparkling wines. Then, treatments were carried out with and without the addition of enzymes, in the production of sparkling wines, by the traditional method, using base wine of the cultivar Chardonnay. The treatments were: without the addition of enzymes, two with the enzymes Extralyse – FT92® (Laffort Oenologie, Bordeaux, France) with 1,3 β-glucanase action (doses 10 and 20 g.hL-1 ), and two others with the Rohalase BXL® enzyme (AB Enzymes, Darmstadt, Germany) of actions 1,3 and 1,6 β-glucanase (doses 10 and 20 g.hL-1 ). The sparkling wines were evaluated (volatile compounds and sensorially) at 6, 12 and 18 months. As a result, it was found that all sparkling wines have a wide diversity of volatile compounds, and that the variation of these compounds over time is due to the maturation time factor and not to the action of enzymes. Likewise, sensory changes were also more affected by maturation time. Thus, there are no results that support the recommendation to use these enzymes, in the condition in which the study was carried out. Finally, the sensorial analysis of the sparkling wines points to the fact that they are quality products.