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.

 
Request free sample Request quote
Description Details

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.

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.

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

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.       

Contact