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

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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VinoCrush® Classic
Process step Extraction
Typical dosage/100 kg grapes Whites: 3–4 ml Reds: 3–5 ml
Declared Activity 3300 PGNU/g
Classical strain enzyme Yes
Vinozym® Process
Process step Extraction/Maceration
Typical dosage/100 kg grapes 3–4 g
Declared Activity 2,800 PGNU/g
Classical strain enzyme Yes
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.