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oenological enzymes

The in the grapes occurring natural enzymes control many chemical processes. To supplement or support the grape's own enzymes, oenological enzyme preparations have been produced for a long time and at winemaking for better juice yield, release of flavorings, Improvement of color extraction, extraction softer tannins, Improvement of the filter properties and release of mannoproteins the yeast used. The appropriate preparations are added in the stages Press. maceration. fermentation. malolactic fermentation. clarify. expansion and filtration, Enzymes or enzyme groups approved within the EU glucanases. lysozyme. pectinases and urease, See also under oenological tannins,

Complete lists of the numerous vinification measures or cellar techniques, as well as the wine, sparkling wine and distillate types regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,

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