Beta-glucanase (Aspergillus Niger)
Beta-glucanase enzyme treatment will improve, via hydrolysis of beta-glucan, the filterability of wines made from botrytised grapes. Recognised by the OIV, beta-glucanase is permitted for use in grape wine in over 40 countries worldwide.
The degradation of beta-glucans present in wines, in particular those from grapes affected by Botrytis cinerea or yeast glucans. These molecules of a very high molecular weight hydrolyse the beta-1,3 and beta-1,6 bonds of 1,3 (1,6)-beta-D-glucans with glucose production. Secondary activities: hemicellulases, cellulases. The beta-1,3-D-glucanases are produced from Trichoderma harzianum .and/or Trichoderma ressei. The preparation of the enzyme is without any harmful consequences as is production and purification. Beta-glucanases do not contain any substances, micro-organisms nor collateral enzymatic activities that can:
– be harmful to health,
– be harmful to the quality of the products treated,
– lead to the formation of undesirable products or flavour problems.
There are regulatory limits for the use of beta-glucanases in wine. In general, it is greyish to light brown amorphous powder or light brown to dark brown liquids or granules. For further substance information, please see the International Oenological Codex.
Synonym(s): Aspergillus niger, Var. beta-glucanase
CAS Number: 9073-49-8
E Number: Not available at this time
INS Number: Not available at this time
International Organisations
Codex Alimentarius
-Food Category, Functional Class and Recommended Usage is not available at this time.
International Organisation of Vine and Wine (OIV)
-Food Category Wine (grape) Functional Class Enzyme Beta-glucanases : processing aid Recommended Usage (International Code of Oenological Practices – Annex: Maximum Acceptable Limits) Not available at this time
FIVS
Classification Category 4 – Not naturally occurring in grapes and treatment residual in wine Recommended Usage GMP
As outlined in the OIV’s International Code of Oenological Practices, Beta-glucanase is used:
The preparation of the enzyme is without any harmful consequences as is production and purification. Beta-glucanases do not contain any substances, micro-organisms nor collateral enzymatic activities that can:
– be harmful to health,
– be harmful to the quality of the products treated,
– lead to the formation of undesirable products or flavour problems. There are regulatory limits for the use of beta-glucanases in wine.
Usage in Winemaking:
Beta-glucanase enzyme treatment will improve, via hydrolysis of beta-glucan, the filterability of wines made from botrytised grapes.
See FIVS technical papers for more information - click here.
