Accelerate maturation and
boost wine quality
Get your wines ready sooner with our maturation enzymes. Expect faster, more effective maturation, improved sensory qualities, and better filterability.
Improve the sensory attributes of your wines
Effective maturation leaves wines with the mellow taste and rich mouthfeel consumers enjoy. That's because many important reactions take place during the maturation phase.
Our maturation enzymes help release specific yeast-derived components that contribute to this.
Faster, more effective maturation
Release the desirable polysaccharides and peptides more readily when maturing on lees. Helping these substances get smaller, so that they become soluble will speed up the process, ensuring the wine is ready sooner.
Improve filterability and flavor profile
Our enzymes for maturation improve the natural filterability of wine. That means you can use less mechanical force in filtration. Less mechanical force means less risk of the flavor profile of your wines being degraded.
An additional protection against ethyl phenols
The wine aroma is protected because our maturation enzymes are free of cinnamoyl esterase. Should the worst happen, a Brettanomyces contamination, the enzymes will not promote the formation of hydroxycinnamic acids, the precursors of ethyl phenols.
Other wine application
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