Enzymes

Supports fast clarification of grape must before the start of alcoholic fermentation and reduces volume of gross lees.

An extraction enzyme that improves the maceration/extraction of grapes, generating higher wine yields and reduced turbidity.

A rapid depectiniser that can depectinise a variety of fruits for juice, and is unique for treatments at elevated temperatures.

Embodies a broad spectrum of pectin and hemicellulose enzyme activities optimised to break down plant cells.

Enhances aroma and increases throughput for white wines and rosé, while increasing yield in this cost-effective solution.

A high-performance clarification enzyme solution that also reduces energy, handling costs, and volume of gross lees.

Contains a spectrum of pectolytic enzyme activities, optimised to break down the cell wall of fruits and provide excellent performance.

A cost-effective way of getting the most out of your red wine grapes and producing premium wines with more body and mouthfeel.

A beta-glucanase with cellulase/pectinase activities for use in Botrytis infected juice and for improving the filterability of wines.

Increases the roundness of the wine due to its unique enzyme activity and improves clarification of young red and white wines.

A pectinase permitted for the production of Kosher wines, including Passover.

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