Pectinases, Liquid

VinoCrush® Classic

VinoCrush® Classic delivers a range of benefits in the extraction of red and white grapes.
In red grapes it increases wine yields by up to 5% and more than halves turbidity. In both red and white grapes it cuts your post-fermentation clarification costs and allows higher processing loads. It also reduces the risk of herbaceous flavors.

 
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Description Details

Using VinoCrush® Classic on red grapes increases wine yields by   3–5%. It also reduces wine turbidity by more than 50% after alcoholic fermentation.

VinoCrush® Classic decreases your post-fermentation clarification costs. This can result in savings of at least €1/$1.25 per hectoliter of wine.

With  VinoCrush® Classic you can run your press cycles 20% faster. That means you can process a higher tonnage of grapes within the same period of time. You can also eliminate the risk of herbaceous flavors when you're using lower press pressure. 

Typical dosage/100 kg grapes
Whites: 3–4 ml
Reds: 3–5 ml 

Declared Activity
3300 PGNU/g

Classical strain enzyme
Yes

This product is made by fermentation of microorganisms. These microorganisms aren’t modified by biotechnology. Neither are they present in the final product.

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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.

VinoCrush® Classic
Process step
Typical dosage/100 kg grapes
Declared Activity
Classical strain enzyme
Vinozym® Process
More
Process step
Typical dosage/100 kg grapes
Declared Activity
Classical strain enzyme
Process step
Typical dosage/100 kg grapes
Declared Activity
Classical strain enzyme
How to use

Add this product on grapes at the crusher/destemmer.

Add it to white grapes before pressing.

Add it to red when filling the maceration tank after the crusher/destemmer.

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