Enzyme for wine production

Wine is a delicate enjoyable drink. Even with the same varieties of grapes, the taste, aroma, roundness, mouthfeel, etc. of wines differ depending on the natural environment such as soil and climate. In fact, it also depends on the manufacturing process and processing aids. Pectinase contribute to the enhancement of aroma, color and polyphenols as well as improve the extraction rate, the clarification, and the shortening of processing time. It also contributes to the increase of thiols, the stability and improvement of the mouthfeel and aroma depending on pectinase side activity. Our pectinase for white wine does not have the side-activity of cinnamyl esterase. Cinnamyl esterase and cinnamyl decarboxylase in yeast produce a phenolic off-flavor called “phenole” during wine fermentation. In addition, enzymes for red wine should have no anthocyanase activity that causes color fading. We offer enzymes that fit the purpose for each wine making process.