Anti-gelling agent
Anti-gelling agents (also known as anti-gel for short , but not to be confused with anti-freeze agents ) are mixtures of substances that are used in fruit juice and winemaking . These are mainly enzymes , so-called pectinases , which are used in the digestion of mash and the clarification of juice and wine. For example, they ensure that the fruit juice remains liquid and does not gel . Anti-gelling agents are obtained genetically with the help of mushrooms.
Antigelling agents in the mash can increase the juice yield in pectin-rich fruits such as plums. For clarification, too, pectin must primarily be broken down so that either clarification occurs or filtering becomes possible. In addition, the breakdown of pectin during fermentation reduces foam formation.
literature
- Nils Schäffner: Learning through teaching in the chemistry department using the example of the topic "All about wine" [electronic resource] / Nils Schäffner . GRIN Verlag GmbH, Munich 2008, ISBN 978-3-638-92456-6 , p. XXXI .
Individual evidence
- ↑ Dr. Günter Röhrig: Use of enzymes in fruit mash preparation. LVWO Weinsberg, accessed on September 3, 2010 .