A pectolytic enzyme preparation from Aspergillus niger, Oenozym Thiols rich in secondary activities and free from cinnamyl-esterase activity. It helps to increase the thiol aromatic intensity of a wine to increase the lifespan of the aromas. Oenozym Thiols can also be added to wines just before bottling, thus decreasing the risks of losses through oxidation. Read more about it here.