Enzyme for wine production

ワイン製造用酵素

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 production

 

Application list of enzymes for wine production

ワイン製造用酵素 rapidase

Rapidase fast and efficient enzymes Application Effect L:liquid
G:granulate
P:powder
Packaging
RAPIDASE Expression Aroma Aroma precursor extraction in white grapes Skin and pulp cell wall degradation G 100 g
1 kg
RAPIDASE Extra Press Efficient grape pressing Pectin and insoluble protopectin degradation L 20 kg
5 kg
RAPIDASE Clear Clarification of grape must Pectin degradation G
G/L
L
100 g
1 kg
20kg
RAPIDASE Clear Extreme Complete clarification in difficult conditions Pectin main and side chains degradation down to 6 °C G
L
L
100 g
1 kg
5 kg
RAPIDASE Flotation Grape must flotation Soluble pectin degradation L
L
5 kg
20 kg
RAPIDASE Thermoflash Depectinization of thermo treated grape musts Advanced pectin degradation up to 70 °C L 20 kg
RAPIDASE Fast Color Fast color and polyphenol extraction in short maceration processes  Loosening of grape skin cell walls L 5 kg
RAPIDASE Extra Fruit Aroma precursor extraction in red grapes Skin and pulp cell degradation G 100 g1 kg
RAPIDASE Extra Color Color and polyphenol extraction in quality maceration Grape skin cell wall degradation G 100 g
1 kg
RAPIDASE Filtration Easier and faster must and wine filtration Degradation of pectic polysaccharides and glucans that interfere with filtration 1kg
RAPIDASE Batonnage Release of molecules contributing to mouthfeel Yeast cell wall degradation G 100 g
RAPIDASE Revelation Varietal aroma revelation Hydrolysis of glycosylated precursors G 100 g
Delvozyme Sterifization (bacterium) Avoiding decay of heterofermentative lactic acid bacteria P 1kg

 

 

 

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