Enzyme for wine production
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.
processing aids (yeast, lactic acid bacteria, fermentation aids) for wine productionApplication list of enzymes for wine production
Rapidase fast and efficient enzymes Application Effect L:liquid
G:granulatPackaging RAPIDASE Proteostab To achieve protein stability in wine Degradation of heat unstable proteins in wine L 1kg RAPIDASE Expression Aroma Aroma precursor extraction in white and rose macerations Skin and pulp cell wall degradation G 100 g,1 kg RAPIDASE Extra Press Fast, efficient pressing of grapes Grape skin and pectin degradation L 5 kg, 20 kg RAPIDASE Clear Fast, efficient grape must clarification Pectin main and side chains degradation G
L100 g,1 kg
1 kg,20 kgRAPIDASE Clear Extreme Complete clarification in difficult conditions Pectin main and side chains degradation down to 6 °C G
L100 g
1 kg,5 kgRAPIDASE Flotation Fast, efficient must flotation Advanced pectin main chain degradation L 5 kg,20 kg RAPIDASE Thermoflash Fast, efficient clarification of thermo treated grape must Advanced grape polysaccharides degradation up to 70 °C L 20 kg RAPIDASE Fast Color Fast color and polyphenol extraction in short maceration processes Fat and grapes skin cell wall degradation L 5 kg RAPIDASE Fresh Berry Enhanced aroma intensity and quality in fresh modern red wines Selective red grapes skin and pulp cell wall degradation L 1 kg RAPIDASE Extra Fruit Aroma precursor extraction in red grapes macerations Red grapes skin and pulp cell degradation G 100 g,1 kg RAPIDASE Extra Color Enhanced color and polyphenol extraction in red wines Advanced red grapes skin cell wall degradation G 100 g,1 kg RAPIDASE Vinofast to optimize pre-bottling operations Advanced grape polysaccharides degradation in wine L 1 kg RAPIDASE Glucanfree For must and wines affected by Botrytis cinerea Botrytis β-glucans degradation in must and wine Ｌ 1kg RAPIDASE Batonnage Release of molecules contributing to mouthfeel and aroma Yeast cell wall degradation G 100 g RAPIDASE Revelation Aroma Fast, complete varietal aroma revelation Hydrolysis of glycosylated compounds G 100 g
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