Enzymes
Wine Production Enzymes and Products Overview
| Product | Main Components / Activity | Primary Effect | Suitable Application |
|---|---|---|---|
| Vinoferm Zymex | Pectinase, arabinase, β-glucosidase | Releases natural aromatic compounds, enriches taste and aroma | Wine and distillate aromatization |
| Vinoferm Zymex Aroma | Same complex (pectinase, arabinase, β-glucosidase) | Increases aroma and fullness in wine and distillate | Enhancement of aromatic taste and scent properties |
| Enzyme Vinoferm Zymex 4000 (liquid) | Pectinase active ingredient | Reduces pressing time up to 50%, increases juice yield up to 10% | Improving press efficiency and juice yield |
| Enzyme F (Chimica Franke) | Pectinase, maltodextrin, NaCl | Improves clarification and filtration capacity, enables better clarity and color tone | Clarification and filtration facilitation |
| Enzyme EXCF (Chimica Franke) | Pectinase, maltodextrin, NaCl | Helps quickly and efficiently separate sediment, improves color and taste | Effective clarification and color stabilization |
| Trenolin Frio (Erbslöh) | Highly active liquid pectinase, cold-resistant | Breaks down 100% pectin within 75 min at 8°C; accelerates clarification and color separation, improves pressing | Cold fermentation, processing pectin-rich masses at low temperatures |
| Trenolin Bouquet PLUS | β-glucosidase (aroma-releasing), depectinase-free | Releases varietal compounds (terpenes and aromas), preserves fragrance; suitable for use before fermentation | Maximum aroma preservation in wine at different production stages |
| Fructozym COLOR (Erbslöh) | Pectinase in liquid form, pigment extraction | Efficient extraction and stabilization of pigments in colored juices | Optimizing pigmentation of colored juice products (e.g., berry juices) |
119,00 €















