Multi-enzyme blend, Microgranulate

Vinozym® FCE G

Vinozym® FCE G is effective in maceration of both white and rosé wines. It's the best solution for maceration of grape skins before pressing. That's because it increases the release of aroma precursors. The result is a more intense individual flavor of the specific varietal. It also enables 30% faster juice release during pressing. Vinozym® FCE G gives you more free-run juice and increases press capacity. It also reduces grape skin damage.

 
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Description Details

Vinozym® FCE G is a blend of pectinases and hemicellulases with a cellulase and a protease. It reduces damage to grape skins by allowing less pressure on the press in the first pressing cycle. It also allows clarification of the first pressing fractions maceration tank. Working at lower pressure also increases press capacity.

With Vinozym® FCE G you get more free-run juice. It also allows clarification of the free-run must tank and reduces lees volume.

Typical dosage/100 kg grapes
2 - 4 g 

Declared Activity
6700 PGNU

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® FCE G
Process step
Typical dosage/100 kg grapes
Declared Activity
Classical strain enzyme
Vinozym® Vintage FCE
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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

Apply this product at the crusher or in the transportation bin before pressing or skin contact.

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