Enzymes are used to remove pectins for clarification, colour and tannin extraction, developing fruit expression, mannoprotein extraction, glucan removal, and filterability improvements. We supply enzymes and enzyme compounds in both granulated and liquid form.
Oenozym Thiols
A pectolytic enzyme preparation from Aspergillus niger, Oenozym Thiols rich in secondary activities and free … > More
Oenozym Crush Red
Oenozym Crush Red improves the release of compounds present in the grape skins: anthocyanins, tannins, … > More
Oenozym Crush White
Oenozym Crush White improves the release of flavour precursors, increases juice yield, and helps to … > More
Oenozym Clar
Oenozym Clar is suitable for settling in extreme conditions, for the flotation of must, and … > More
Oenozym TH
Oenozym TH increases thiol aromatic intensity and extends the lifespan of aromas. Read more about … > More
Sihazym Uni
SIHAZYM Uni is a universal pectolytic and skin extraction enzyme for both white and red … > More
Sihazym Fine
SIHAZYM Fine is an enzyme used to combat botrytis cinerea and other microorganisms present in … > More
Sihazym Extro
Specially formulated for extracting grape ingredients from red, and particularly white wine mash, SIHAZYM Extro … > More
Conzym Pex Uni
Used for must clarification and extraction of red grape musts and mashes, ConZym Pex Uni … > More
Sihazym Claro
Used for fast and thorough must pre-clarification, Sihazym Claro promotes selective breakdown of pectins, and … > More