PROTEASES (ASPERGILOPEPSINE I)
COEI-1-PROTEA Comparative evaluation of protease activity (Aspergillopepsin I) in enzyme preparations (EC 3.4.23.18)
- Origin
Enzyme preparations that have an Aspergillopepsin I activity are formed by controlled fermentation of Aspergillus spp., in particular of Aspergillus niger.
PECTINE METHYL-ESTERASE
COEI-1-ACTPME Determination of pectin methylesterase activity in enzymatic preparations ((Pectin Methyl-Esterase Activity (PME)
(EC. 3.1.1.11 – CAS N° 9025-98-3)
General specifications
PECTINELYASE (activité pectinelyase)
COEI-1-ACTPLY Determination of pectinlyase activity in enzymatic preparations (Pectinlyase activity)
EC. 4.2.2.10. – CAS no. 9033-35-6)
General specifications
GLYCOSIDASE
COEI-1-GLYCOS Determination of glycosidase activity in enzymatic preparations
Introduction
Enzymes of the glycosidase type are used to reveal the flavours of wines based on their glycosylated precursors.
CINNAMOYL ESTERASE
COEI-1-CINEST Measurement of cinnamoyl esterase activity in enzymatic preparations
CELLULASE
COEI-1-ACTCEL Determination of cellulase activity in enzymatic preparations (endo-(1 4)- β-D- glucanase)
EC 3.2.1.4 – CAS N° 9012-54-8
General specifications
β 1-3, β 1-6°GLUCANASE (activité β-glucanase)
COEI-1-ACTGLU Determination of beta-glucanase (β 1-3, β 1-6) Activity in enzyme preparations
General specifications
PREPARATIONS ENZYMATIQUES
COEI-1-PRENZY Enzymatic preparations
The prescriptions described below concern all enzymatic preparations susceptible of being used during various operations that can be applied to grapes and their derivatives.
EXTRAITS PROTEIQUES DE LEVURES
COEI-1-EPLEV Yeast protein extracts (YPE)
- Object, origin and scope of application
The proteins of yeast protein extracts mainly come from the cytoplasm of Saccharomyces spp. or non-Saccharomyces yeasts. These are separated by physical methods after an extraction process that limits their hydrolysis.