Produce higher quality reds
Our enzymes help you get more from your maceration process, enhancing red wines with more intense, stable colors, and improving flavor profile and mouthfeel.
Make cold soak more effective
Our maceration solutions for red wines help ensure your cold-soak runs effectively. During fermentation, our enzymes help release grape components readily. This increases press capacity and reduces damage to grape skins.
Don’t forget, Viniflora™ pre-fermentative yeasts such as Prelude™ can give some effective bioprotection at the same time.
Avoid harsh tannins
Our solutions for extraction help you get the most from your pressing. They increase throughput with higher processing loads. Not only do they increase your free-run juice, they also reduce viscosity and turbidity.
Maximize yield and press red wines more efficiently
Our enzymes help enhance quality and yield, enabling more free-run wine and drier pomace.
Our maceration enzymes help you get the best from your grapes, reduce press cycle length while making the pomace drier.
Explore our products
- Typical dosage/100 kg grapes: 2 - 5 g
- Declared Activity: 6700 PGNU
- Typical dosage/100 kg grapes: 2 - 5 g
- Declared Activity: 7500 PGNU
- Typical dosage/100 kg grapes: 3–4 g
- Declared Activity: 2,800 PGNU/g
Other wine applications
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