This study examines the use of Lafazym Arom (Laffort) (pectinase and β-glucosidase) additions on the varietal character of Sauvignon blanc wines. Many volatile aroma compounds are glycosylated, resulting in very high solubility and low volatility. Thus, these compounds must be enzymatically cleaved to remove the glucose moiety in order for these aromatic compounds to be sensed. Lafazym Arom is an enzyme which may be able to impact the sensorial attributes of certain grape varieties, particularly terpenic varieties. Sauvignon blanc was harvested, destemmed, and cold soaked for 20 hours, after which grapes were pressed and settled with CinnFree for one day. Juice was racked into stainless steel barrels for fermentation and inoculated with Vin-2000. Different barrels received different rates of addition of Lafazym Arom after fermentation: 1) no Lafazym, 2) 2/ghL (low rate) Lafazym, and 3) 4g/hL (high rate) Lafazym. Barrels were then topped with sulfur dioxide. All other treatments between wines were equal. No differences in wine chemistry are apparent between treatments. Enzyme addition increased 3-mercaptohexanol, perhaps with diminishing returns at larger doses. Overall, wines produced with Lafazym Arom tended to have higher Overall Aromatic Intensity and Thiol Character. Tropical Fruit character also was generally increased with Lafazym Arom. Wines made with Lafazym Arom tended to be more preferred, although differences were present with regard to the rate of Lafazym addition. These results suggest that Lafazym Arom can have a large impact on the aromatic qualities of Sauvignon blanc.
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