葡萄酒酿造科学英文资料：L6b, Sue Blackmore.pptxVIP

Options for Sauvignon blanc Processing 2;References; Aromatic White Winemaking ;;Possible problem – wet year - Botrytis;Botrytis infected juice -options;Pasturisation ;Must /Juice chilling;Heat exchanger;Settling to Clarify;Other methods of rapid clarification;Addition of Pectolytic enzymes – from Aspergillus niger Enzymes added to juice to break down pectic polysaccharides in cell walls. (cement) Increases juices yields, eases pressing and speeds settling. (tiny amounts 15ml /tonne!) E.g. pectin-lyase, pectin-methyl esterase and polygalacturonase ;Bentonite Clay;Clarification;So…