Carbohydrases
Carbohydrases are used in wine to convert starches to fermentable carbohydrates and are also used to clarify and stabilise wine. Recognised by the OIV, carbohydrates are permitted for use in grape wine in multiple countries worldwide.
Enzymatic preparations can be made from any safe biological sources. When looking for synergies between various enzymatic activities including pectinase, cellulase and hemicellulase, mixtures of preparations made from different strains can be carried out. These preparations can contain one or more active compounds, in addition to supports, diluents, preservatives, antioxidants and other substances compatible with the good manufacturing practices and in accordance with local regulations. In certain cases, preparations can contain cells or cell fragments. Furthermore they can be in either liquid or solid form. The active substances can also be immobilised on a support admitted for food use. For further substance information, please see the International Oenological Codex.
Synonym(s): Not available at this time
CAS Number: Carbohydrase from aspergillus awamori, var. carbohydrase from Rhizopus oryzae, var.: 9000-92-4; Carbohydrase from bacillus licheniformis: 9000-85-5
E Number: Carbohydrase from bacillus licheniformis: 1100(vi)
INS Number: Carbohydrase from bacillus licheniformis: 1100(vi)
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, Functional Class and Recommended Usage is not available at this time.
FIVS
Classification Category 4 – Not naturally occurring in grapes and treatment residual in wine Recommended Usage Please refer to the Joint FAO/WHO Expert Committee on Food Additives’ (JECFA) “acceptable daily intake” (ADI) for recommended usage.
As outlined in the OIV’s International Code of Oenological Practices, carbohydrases are used:
Enzymatic preparations can be made from any safe biological sources. When looking for synergies between various enzymatic activities including pectinase, cellulase and hemicellulase, mixtures of preparations made from different strains can be carried out. These preparations can contain one or more active compounds, in addition to supports, diluents, preservatives, antioxidants and other substances compatible with the good manufacturing practices and in accordance with local regulations. In certain cases, preparations can contain cells or cell fragments. Furthermore they can be in either liquid or solid form. The active substances can also be immobilised on a support admitted for food use.
Usage in Winemaking:
Carbohydrases are used in wine to convert starches to fermentable carbohydrates and are also used to clarify and stabilise wine. It is also used to facilitate separation of juice from the fruit. When used in winemaking processes, carbohydrases should be derived from Aspergillus niger, Apergillus oryzae, Bacillus subtilis, Rhizopus oryzae or from Bacillus licheniformis.
See FIVS technical papers for more information - click here.
