oenological enzymes

The natural enzymes found in grapes control many chemical processes. Oenological enzyme preparations have long been produced to supplement or support the grape's own enzymes and used in winemaking to improve juice yield, release aromatic substances, improve colour extraction, extract softer tannins, improve filtering properties and release yeast mannoproteins.

The corresponding preparations are added at the pressing, mash fermentation, fermentation, malolactic fermentation, clarification, ageing and filtration stages. Enzymes or enzyme groups authorised within the EU are glucanases, lysozyme, pectinases and ureases. Other agents used to influence wine flavour and quality are oenological tannins.

Further information

For the production of alcoholic beverages, see Champagne (sparkling wines), distillation (distillates), spirits (types), winemaking (wines and wine types) and wine law (wine law issues).

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oenological enzymes

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