Evaluation of the effectiveness of enzyme catalysis at the stage of skin contact during the production of dessert wine materials from the grape variety ‘White Muscat'
Enzyme catalysis with the use of a number of enzyme preparations applied at the stage of skin contact during the production of dessert wine materials from the grape variety ‘White Muscat' was studied with a view to achieve increases in the yield of must and in the concentrations of phenolic and terpene components. The study preparations were ranged depending on their effectiveness.