Natural catalysts.
From must fining to wine élevage, enzymes are a valuable ally to increase the extraction of aromas and colour, to promote microbiological stability and to facilitate the filtration of wines.
Specific enzyme to facilitate quercetin stabilisation. The β-glucosidase activity transforms the glycoside form into the aglycone form, making it possible to plan the fining and stabilisation stages in order to reach bottling with a reduced risk of precipitation.
Specific enzyme for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc. The high concentrations of pectolytic and hemicellulasic activities allow the rapid fining of musts coming from grapes with a pectic content that is difficult to hydrolyse with regular pectinases.
Specific enzymatic preparation for obtaining young red and rosé wines. Its maceration activity mainly extracts the soft tannins of the skin and increases the concentration of primary aromatic compounds and their precursors. It can also be used in thermovinification, thanks to its resistance to high temperatures.
Enzyme with secondary macerative activity, specific to release the varietal thiol precursors (4MMP and 3MH). Used from the beginning of alcoholic fermentation or, alternatively, during the ageing and storage phases.
Specific liquid pectolytic enzyme for fining and clarifying white grape musts, with fast action (a few hours). Active in a wide pH range.
Specific microgranular pectolytic enzyme for fining and clarifying white grape musts, with fast action (a few hours). Active in a wide pH range.
