Winery Enzymes

In wine production, Enzymes are an integral component of grape juice extraction and wine processes. Pectinases, in particular, are also employed for apple, pear and juices made from berries and tropical fruits. They break down Pectins found in the plant cell walls as supporting substances. This increases the quality of juice extracted and reduces fruit waste. Enzymes can be used in wine-making to increase preliminary juice extraction and to obtain more high-quality wine. Pectolytic (Pectin-degrading) Enzymes allow for the clarification and filtration. In the manufacturing of red wine, enzymes also improve colour extraction.