International Code of Oenological Practices

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Treatment with β-glucanases

II.3.5.7 Treatment with β-glucanases


  • Beta-glucanase  (β1-3, β1-6)β: processing aid

Definition :

Addition to wine of an enzyme preparation containing activities catalysing the degradation of beta-glucans produced in the grape berry by the fungus Botrytis cinerea (noble rot, grey rot).

Enzyme activities involved in the degradation of β–glucans of botrytis cinerea are β-glucanases type β-1,3 and 1,6. The β-glucanases including β–1.3-glucanases are also able to degrade β-glucans released by saccharomyces type yeasts during alcoholic fermentation and during wine aging on lees.

Objective :

To improve the clarification and filterability of wines.

Prescription :

The glucanase preparation shall comply with the prescriptions of the International Oenological Codex .

Recommendation of OIV: