Enzymes for maturation

Get the most from your aging process

Enzymes for maturation

Improve the sensory attributes of your wines

Effective maturation leaves wines with the mellow taste and rich mouthfeel consumers enjoy. That's because many important reactions take place during the maturation phase. Some of these significantly affect the sensory attributes of your wines. The most perceptible changes happen in taste and aroma. Young wine becomes smoother and rounder. Its grape-like aroma become more complex and satisfying. 

Faster, more effective maturation

During the aging process, yeast and grapes are treated with enzymes. As a result, they release polysaccharides and peptides. Through the maturation of lees, these substances get smaller and become soluble. This process is slow and incomplete however. That means some of the larger molecules are lost during filtration. Our enzymes for maturation cut these large natural saccharides and peptides to speed up maturation.

Which solution is right for you?

Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.

Process step
Typical dosage
Declared Activity
Classical strain enzyme
Maturation
4 - 10 g/100 L
2,500 PGNU/g 75 BGXU/g
VinoTaste® Pro
More
Process step
Typical dosage
Declared Activity
Classical strain enzyme
Process step
Typical dosage
Declared Activity
Classical strain enzyme

What could this mean for your business?

What could this mean for your business?

Do you want to learn more about our solutions for wine? Book a no-obligation meeting with a Novozymes representative.

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