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 TH increases thiol aromatic intensity and extends the lifespan of aromas. Read more about … > More
SIHAZYM Uni is a universal pectolytic and skin extraction enzyme for both white and red … > More
SIHAZYM Fine is an enzyme used to combat botrytis cinerea and other microorganisms present in … > More
Specially formulated for extracting grape ingredients from red, and particularly white wine mash, SIHAZYM Extro … > More
Used for must clarification and extraction of red grape musts and mashes, ConZym Pex Uni … > More
Used for fast and thorough must pre-clarification, Sihazym Claro promotes selective breakdown of pectins, and … > More