Optimize extraction in winemaking
Our extraction enzymes make pressing faster, easier and more effective. They help release more juice while ensuring optimal quality. Our extraction enzymes make pressing faster, easier and more effective. They help release more juice while ensuring optimal quality.
Avoid harsh tannins
Mechanical treatments can break down grape seeds. That releases harsh tannins that make your wines astringent and unbalanced. Our enzymes are specific in their action. They don't break down the seeds, which helps avoid the risk of over-extraction.
A range of processing benefits
Our solutions for extraction help you get the most from your pressing. They increase throughput with higher processing loads. Not only do they increase your free-run juice, they also reduce viscosity and turbidity.
Improve both process and wines
Our enzymes break down cell walls to enhance extraction – whether you're fermenting on skins for reds or maximizing yield when pressing for whites.
They not only make it easier to obtain juice, but also help draw valuable aroma precursors and phenolic compounds from grape skins.
Plus, extraction enzymes can help cut your post-fermentation clarification costs.
More intense aromas
Our enzymes enhance aroma precursor liberation in all wines. They break down the structural polysaccharides that can prevent these from being released.
Explore our products
- Typical dosage/100 kg grapes: Whites: 3–4 ml, Reds: 3–5 ml
- Declared Activity: 3300 PGNU/g
- Typical dosage/100 kg grapes: 3–4 g
- Declared Activity: 2,800 PGNU/g
- Typical dosage/100 kg grapes: 2 - 5 g
- Declared Activity: 7500 PGNU
Other wine applications
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