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Lexicon

The largest wine encyclopedia in the world with 26,385 Terms.

0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Suberase

The enzyme is used in the production of corks for washing. This converts phenols present, which can cause an astringent off-flavour when they pass into the wine. In addition, Suberase inactivates or removes the precursors for the anisoles, so that the formation of the substance trichloroanisole (TCA), which triggers the dreaded wine defect cork taint, is prevented. The enzyme inhibits or prevents the growth of the harmful microorganisms on the cork material. This process was developed at the Geisenheim Viticulture Institute and has been used in Portugal since 1999. Scientists at the University of Applied Sciences in Wiesbaden have also been working on the development of such a process. The sensory findings of the test-treated corks showed no negative aroma notes after four weeks of humid storage. See also under closures.

This page was last modified at 28 June, 2021 at 06:26.

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The world's largest Lexicon of wine terms.

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