Pectinases, Microgranulate

Vinozym® Process

Vinozym® Process is effective in extraction and maceration of red grapes and must.
With Vinozym® Process, you can produce wines with up to 10% higher color intensity and up to 50% more tannins. It will also give your wines enhanced aroma and body. Vinozym® Process reduces viscosity and turbidity. It's also purified to be free of FCE activity. That means you can avoid off-flavors and produce better quality wines.

 
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Description Details Safe handling

Vinozym Process reduces viscosity and turbidity by up to 90%. This even applies to thermo-treated red musts and difficult whites such as Semillon. Vinozym Process is also Free of Cinnamoyl Esterase (FCE) activity. That helps prevent off-flavors developing in your wines during and after fermentation.

Typical dosage/100 kg grapes
3–4 g

Declared Activity
2,800 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.

This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.

Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.

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Please follow the precautionary handling recommendations below:

  • Avoid breathing dust/fume/gas/mist/vapors/spray
  • Avoid contact with eyes, skin, or clothing
  • In case of inadequate ventilation wear respiratory protection
  • IF INHALED: Remove person to fresh air and keep comfortable for breathing
  • If experiencing respiratory symptoms: Call a POISON CENTER or a doctor
  • Store in a dry place. Store in a closed container
  • Dispose of contents/containers in accordance with local regulations

 

For more safety information, please watch the entire series of safety videos.

Which product 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.

VinoCrush® Classic
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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
More
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

For whites, apply this product at the crusher or in the transportation bin before pressing.

For reds, apply it when filling the tanks. In thermo-treatment techniques, add it when the temperature is below 55 °C. These techniques include flash release, thermovinification and final warm maceration.

SO2 does not affect this product's activity.       

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