Oenozym Red Expression is used during alcoholic fermentation and allows the extraction of polysaccharides and aromatic precursors, increasing fresh and fruity character as well as volume and sweetness to red wines.
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.
SIHAZYM Uni is a universal pectolytic and skin extraction enzyme for both white and red grapes. It rapidly degrades pectin and extracts skin-derived components such as flavour, colour, and tannin (for reds). It is purified of cinnamyl esterase, so that fruit-suppressing volatile phenols cannot be formed, resulting in better fruit expression in the wine. Filtration at bottling is also improved for both white and red wines.
Specially formulated for extracting grape ingredients from red, and particularly white wine mash, SIHAZYM Extro ensures selective enzymatic release of polysaccharides and rapid breakdown of pectins. Containing no anthocyanase activity, SIHAZYM Extro protects the extracted grape flavours in the mash.