Increases varietals aroma intensity in white and rosé wines. In addition, the preparation provides clarification and improved filterability.

Effectively settles musts for rapid clarification of white and rosé juices.

Increases clarification and filtration of musts and wines infected by Botrytis cinerea and other fungus. It also improves organoleptic characteristics of wines.

Increases the extraction of varietals aromas and their precursors from skin and pulp at cold temperatures. It permits the increase of flavor expression of grape varietals containing thiol aromas.

Accelerates the yeast cell wall autolysis by releasing proteins, peptides and polypeptides and other molecules derived from yeast which provides roundness and suppleness of wines.

Is a beta glycosidase enzyme that hydrolyses β–1, 4 glycosidic linkages of bacterial cell walls. Thus, its antibacterial activity is due to this cell wall lysing activity.

Especially effective for extraction of aromas and their precursors from the grape berry,  used for aromatic white and rosé wines.

Improves extraction of suppled tannins, as well as intense red color from the grape skin and pulp.

Effectively extracts high concentrations of anthocyanins and suppled tannins from grape skin.  Significantly increases the aging potential of red wines.

Specially formulated to depectinize all varieties of red grape juice to produce sparkling, clear red wines.

Designed for settling and rapid clarification of the grape juices derived from thermal treatment.

Formulated to depectinize all varieties of white grape juice to produce sparkling, clear white wines.

Promotes cell-wall liquefaction, reduces viscosity, and improves solid/liquid separation and filtration.

Specially designed for flotation applications.

Designed for pre-press process applications in white, red and rosé wines.

Ensures starch degradation by producing large amounts of maltose and lesser amounts of glucose.

An endo-glucanase enzyme, which catalyzes the breakdown of beta-glucans (1, 4-beta-, 1, 3-beta-glucans) to oligosaccharides.

Selectively hydrolyzes most soluble plant proteins, protein found in fruit juices, and purees to reduce Maillard coloring reactions.

Increases clarification and filtration of musts and wines infected by Botrytis cinerea and other fungus. It also improves organoleptic characteristics of wines.

Reduces processing time by reducing viscosity, which results in faster clarification and filtration.

Specially formulated to depectinize all varieties of white grape juice to produce sparkling, clear white wines.

Promotes cell-wall liquefaction, reduces viscosity, and improves solid/liquid separation and filtration.

Effectively settles musts for rapid clarification of red juices.

Effectively settles musts for rapid clarification of white and rosé juices.

Improves extraction of suppled tannins, as well as intense red color from the grape skin and pulp.

Effectively extracts high concentrations of anthocyanins and suppled tannins from grape skin.  Significantly increases the aging potential of red wines.

Especially effective for extraction of aromas and their precursors from the grape berry,  used for aromatic white and rosé wines.

Designed for settling and rapid clarification of the grape juices derived from thermal treatment.

Specially designed for flotation applications.