In winemaking, enzyme preparations are a high-precision tool used both to solve technical settling or pressing problems and to make the most of grape aroma- and colour properties. The adequate combination of the various enzymatic activities allows optimising value and yield of wine and must. There are three types of enzyme preparations, classified according to their main activity:

• Pectolytic enzymes: Enozym LUX, Enovin Clar, Enovin Pectinase, Enovin FL and Enozym ALTAIR (highly recommended for use at low temperatures or in pellicular maceration).

• Enzymes for aroma extraction: Enozym Arome (release of aromatic precursors) and Enovin Varietal (used on wines to release terpene and norisoprenoid precursors which are in odourless forms).

• Enzymes for colour extraction: Enovin Color, Enovin CROM and Enozym Vintage enhance structure and stability in treated musts and wines due to balanced extraction of polyphenols.

The properties of each enzyme are listed in the table below Click on each item for more information.