Enzymes in Wine Making

557 Words Feb 26th, 2018 2 Pages
There are three main factors which affect enzyme activity, and determines if their rate of reaction which are; sufficient energy (temperature), the pH, and the concentration. When there is a reaction, there must be energy around, the higher the energy, the faster the reaction because the particles will move faster therefore the chance of the particles to collide into each other will increase. However, if the temperature is too high or too low, the enzyme would denature and it will no longer work. This is similar to the pH; each enzyme will have a different optimal pH (a pH which an enzyme works best at) but if the pH is too high or too low, it will change shape and denature. Lastly as the concentration increases, so does the rate of reaction since more concentration means that there are more particles to react with. “To have a chemical reaction, there must be a least amount of energy which is called activation energy and enzymes help lower the activation energy therefore the speed of the reaction will increase”. People made wine for a long time without the help of enzymes in the winemaking process, but now pectinase is used around the winemaking society which enhances the process of wine making, however, there are limitations to use this enzyme. In this essay, the conditions that pectinase will need to be in will be analysed, and it’s affects economics and society.
Pectinase is…
Open Document