Our enzymes help you get more from your maceration process. They give all red wines more intense, stable colors. In long-maturation red wines, they maximize color and free-run juice release. They also improve flavor profile and mouthfeel. In long-maturation white wines and rosés they maximize flavor release, press capacity and free-run juice volume.
Our maceration solutions for red wines cut maceration time and can even eliminate the cold-soak process. That allows you to produce fruity reds with just one day of cooling. In maceration of white wines and rosés, our enzymes allow you work at lower pressure. That both increases press capacity and reduces damage to grape skins.
Find the right solution for you in our global portfolio, shown below. To find out more about products available in your region, get in touch with your local Novozymes representative.
| Process step | Typical dosage/100 kg grapes | Declared Activity | Classical Strain Enzyme | |
|---|---|---|---|---|
| Vinozym® FCE G | Maceration | 2 - 4g | 6700 PGNU | Yes |
| Vinozym® Vintage FCE | Maceration | 2 - 5g | 7500 PGNU | Yes |
