Enzymes

Fructozym Color - Enzyme Preparation for Colored Juice Production Professional liquid pectolytic enzyme preparation specifically designed for producing color-intensive juices. Ensures optimal extraction and stabilization of pigments in juice. Product properties: Highly concentrated liquid composition. Store in refrigerator. Package size: 1kg. Dosing instructions: Optimal conditions: temperature 40-50°C, processing time 1-2 hours. Berries, Mash, Juice: Black currants 150-300 ml/1000 kg, 20-50 ml/1000 l. Other berries 50-150 ml/1000 kg, 5-30 ml/1000 l. Usage instructions: Standard processing time: 12h at +20°C. Double the dose when temperature drops by 7°C. Use double dose for 6-hour processing time. When adding bentonite, wait at least 12h after adding enzymes. Note! The order of adding ingredients is critical for achieving quality results.

Cold-enzyming enzyme for fruit juices and grape must. High concentration liquid pectolytic enzyme specifically developed for working at low temperatures. Effective from as low as 5°C. Main features: Fast action: degrades 100% pectin in 75 minutes at 8°C. Increases pressing efficiency of pectin-rich fruits. Supports color pigment extraction. Accelerates grape must clarification. Dosing guide: Recommended amount: 2-10 ml / 100 kg. Optimal temperature: 10°C. Processing time: 1-2 hours. Usage instructions: Standard processing time is 12 hours at +20°C. At lower temperatures, the following rules apply: When temperature drops by 7°C, double the enzyme amount. For 6-hour processing time, use double enzyme amount. Important notes: The order of adding ingredients is critical. When adding bentonite, at least 12 hours must pass after enzyme treatment to avoid mutual negative effects.

Professional Enzymatic Wine Clarifier for Quality Wine Production. Effective enzymatic wine clarifier specifically developed for quality wine production. The preparation ensures optimal clarification process and significantly improves the wine's organoleptic properties. Main Product Features: High-quality enzymatic clarifier contains: Active pectinase, Stabilizing maltodextrin, Purified NaCl (sodium chloride). Wine Clarifier Benefits: Ensures quick and effective sediment separation, Optimizes clarification process, Significantly simplifies filtration, Enriches wine flavor properties, Improves wine color quality, Promotes optimal separation of color compounds. Detailed Usage Instructions: For best results: Conduct test treatment with small quantity, Dose 1-6 grams of preparation per hectoliter of must, Add dissolved preparation to wine, Ensure uniform mixing through pumping over. Storage Instructions: To maintain product quality: Store in ventilated cool room, Optimal storage temperature 10-15°C, Use by 30.09.2026. Important Usage Information: Due to interaction between enzymes and bentonite, perform bentonite clarification only 10-12 hours after adding enzyme. This ensures maximum efficiency of both components.

Enzyme F - Professional Wine Fining Agent for Quality Wine Production Enzyme F is an advanced pectolytic wine fining agent that ensures exceptional wine clarity and significantly enhances its organoleptic properties and color intensity. This specially developed preparation makes the wine filtration process more efficient and easier. Product Properties and Usage Enzyme F works effectively in breaking down pectins, ensuring optimal clarification process at temperatures of 10-15°C. This wine fining enzyme is designed for professional wine production and juice processing. Quality Composition: Pectinase - active enzyme component, Maltodextrin - stabilizing agent, Sodium chloride - supporting component. Detailed Usage Instructions Precise dosage amounts according to application: White wine production: 1-3 g/100 l, Juice clarification: 1-2 g/100 l, Young wine clarification: 3-4 g/100 l. It's important to conduct a preliminary test with a small quantity and follow the mixing ratio of 1:10 (enzyme:wine). Wait 10-12 hours before adding additional fining agents. Storage Conditions and Information Product is best preserved under the following conditions: Storage temperature: 10-15°C, Package size: 100 g, Best before: 30.09.2026. Enzyme F is a reliable choice for professional winemakers who aim to achieve the highest quality end result. The product is ideal for both small and large wine producers.

Vinoferm® Zymex - Multi-active enzyme for making aromatic wines. Vinoferm® Zymex is a special powdered enzyme mixture containing pectinase, arabinase, and beta-glucosidase. This unique combination ensures richer aroma and fuller taste for your wines and distillates. Product benefits and features: Releases maximum aromatic components from fruits and berries. Suitable for making both wines and distillates. Ensures better juice yield and clearer end result. Best stored in refrigerator. Instructions for use: Recommended dosage: 4-8 grams per 10 kilograms of crushed fruit or berry mass. Optimal processing time is 12 hours at +20°C. Important to know when using enzymes: When temperature drops by 7°C, double the dose. For 6-hour processing time, use double amount of enzyme. When adding bentonite, wait at least 12 hours after adding enzymes. NB! The order of adding ingredients is very important in winemaking. Wrong sequence can affect enzyme efficiency and final product quality. Note: Using enzymes may cause slight color loss, which is a natural process for achieving the best aroma.

Vinoferm® Zymex - Multi-active enzyme for making aromatic wines Vinoferm® Zymex is a high-quality powdered multi-enzyme specifically designed for making more aromatic wines and distillates. The product contains pectinase, arabinase, and beta-glucosidase activity. Main characteristics and benefits: Releases natural aroma compounds from fruits and berries. Ensures fuller and more aromatic wine or wort. Suitable for both winemaking and distillation. Store in refrigerator for optimal effectiveness. Instructions for use: Recommended dosage: 4-8 grams per 10 kilograms of crushed fruit or berry mass. Optimal processing time is 12 hours at +20°C. Important notes on enzyme use: When temperature drops by 7°C, double the enzyme amount. For 6-hour contact time, use double amount of enzyme. Allow at least 12 hours between adding bentonite and enzymes. The order of adding ingredients is critical for achieving quality results. Note! Product may cause slight color loss. Follow dosage and usage instructions precisely for best results.

Vinoferm® Zymex Aroma Enzyme for Wines and Distillates. Vinoferm® Zymex Aroma is a high-quality multi-active enzyme powder that enriches the aromatic profile of wines and distillates. Contains three powerful enzymes: pectinase, arabinase, and beta-glucosidase. Main features: Releases natural aroma compounds from fruits and berries. Ensures fuller and more aromatic wine. Suitable for use in both wine and distillate production. Instructions for use: Recommended dose: 4-8g per 10 liters of wine. Add during the final phase of fermentation. Optimal processing time: 12 hours at +20°C. Important tips: Store in refrigerator. At temperatures below +20°C, double the dose for every 7°C decrease. For 6-hour processing time, use double quantity. Attention: When using bentonite, leave at least 12 hours between enzyme treatment and bentonite addition. The enzyme may cause slight color change in wine. Correct order of ingredient addition ensures best results.

Vinoferm® Zymex Multi-Active Enzyme for Wines and Distillates Vinoferm® Zymex is a special powdered enzyme blend containing pectinase, arabinase, and beta-glucosidase. This professional enzyme complex is designed for producing aromatic wines and distillates. Product Benefits and Properties: Releases natural aroma compounds from fruits and berries. Suitable for both wine and distillate production. Ensures fuller and more aromatic end result. Effective operation at +20°C. Usage Instructions: Recommended dosage: 4-8 grams per 10 kilograms of crushed fruit or berries. Optimal processing time is 12 hours at +20°C. Important to Know: Store in refrigerator. May cause slight color lightening. Increase dosage at lower temperatures. Use double amount for 6-hour processing time. Safety Recommendations: When using bentonite, leave at least 12 hours between adding enzymes and bentonite. This ensures optimal enzyme activity and prevents possible negative interactions. Temperature Effect: For every 7°C temperature drop, double the enzyme amount to maintain effectiveness. This ensures optimal results at different processing temperatures.

Vinoferm® Zymex Aroma - Enzyme for Making Aromatic Wines Vinoferm® Zymex Aroma is a high-quality multi-active enzyme powder specifically created for making more aromatic wines and distillates. It contains pectinase, arabinase, and beta-glucosidase activity. Properties and Usage: Releases aromatic compounds from fruits and berries. Creates fuller and more aromatic wine or wort. Suitable for use in distillation. Store in refrigerator to maintain freshness. Dosage Instructions: Recommended amount: 4-8 grams per 10 liters of wine. Add during the final phase of fermentation. Precise Instructions for Enzyme Use: Standard processing time: 12 hours at +20°C. Double the amount when temperature drops by 7°C. Use double amount for 6-hour processing time. Important Warnings: May cause slight color reduction. Must wait at least 12 hours between adding enzymes and bentonite. The order of adding ingredients is critical for achieving quality results.

Vinoferm® Zymex - Multi-active Enzyme for Making Aromatic Wines Vinoferm® Zymex is a special powdered enzyme mixture containing pectinase, arabinase, and beta-glucosidase, ensuring exceptionally aromatic wines and distillates. Product Benefits and Properties: Releases sugar-bound aroma compounds from fruits and berries. Enhances wine and must aroma and body. Suitable for making distillates. Store in refrigerator for best results. Instructions for Use: Recommended dosage: 4-8 grams per 10 kilograms of crushed fruit-berry mass. Optimal processing time is 12 hours at +20°C. Important Notes for Enzyme Use: Double the enzyme amount when temperature drops by 7°C. Use double amount for 6-hour processing time. When adding bentonite, leave at least 12 hours between enzyme and bentonite addition. Note! May cause slight color loss. The order of adding ingredients is crucial for optimal results.

Cold-Resistant Pectolytic Enzyme Preparation for Fruit Juices An innovative liquid enzyme preparation specifically designed for processing fruit juices and grape must at low temperatures, starting from 5°C. Key Product Features: Works effectively from 5°C, degrades 100% pectin at 8°C in just 75 minutes, ideal for processing pectin-rich fruits, enhances color extraction, accelerates grape must clarification. Usage: Recommended dosage: 2-10 ml per 100 kg of raw material, operating temperature: 10°C, reaction time: 1-2 hours. Instructions for Use: Standard processing time: 12 hours at +20°C, double the dose when temperature drops by 7°C, use double dose for 6-hour processing time. Important Notes: The order of adding ingredients is critical. When adding bentonite, at least 12 hours must pass after enzyme treatment to avoid mutual negative effects.

Trenolin® BouquetPLUS - Aroma-Releasing Enzyme for Winemaking Trenolin® BouquetPLUS is a high-quality enzyme preparation specialized in enriching wine aromas. This innovative product is completely depsidase-free and contains no cinnamyl esterase activity, ensuring the purest aroma profile in wine. Thanks to its novel β-glucosidase activity, the enzyme can be used at various stages of winemaking: Berry mass processing, Must preparation, During malolactic fermentation, Wine maturation process. A special characteristic of Trenolin® BouquetPLUS is its sugar tolerance, allowing its use even before alcoholic fermentation. The enzyme effectively extracts from grapes: Aromatic compounds and Various terpenes. For winemakers, Trenolin® BouquetPLUS offers a perfect solution for modern winemaking, being preservative-free and suitable for all wine varieties. The enzyme's high purity level ensures the preservation of released aromatic compounds throughout the entire winemaking process.

Effective liquid pectin enzyme for juice production optimization. Highly concentrated liquid enzyme preparation for effective pectin breakdown in juice production. The enzyme enables significant optimization of the juice production process: Reduces pressing time by up to 50%. Increases juice yield by up to 10%. Ensures effective results at low temperature. Technical data and dosage: Package size: 100 ml. Storage: in refrigerator. Standard dosage: 10 ml per 100 kg of grape must (at 15°C). Processing time: 1-2 hours. Usage instructions for optimal results: Under standard conditions (20°C), the enzyme needs 12 hours for effective action. When temperature drops, consider the following: Every 7°C temperature drop requires doubling the enzyme amount. For 6-hour processing time, double enzyme amount should be used. Important note about ingredient addition: The order of adding ingredients significantly affects the final result. When adding bentonite, observe a 12-hour waiting period after adding enzymes to avoid adverse interaction between them.

Lallemand Aromazym - Beer Hop Aroma Enzyme Preparation. Lallemand Aromazym is a special enzyme preparation that enhances the quality of beer hop aroma and flavors. This food safety compliant product is produced from a selected Aspergillus niger strain. Main benefits: Enhances hop aromas and flavors, improves beer mouthfeel, increases wort fermentability, allows the use of less complex hops. An enzyme preparation consisting of β-glucosidase enzymes hydrolyzes glycosidic bonds, releasing monoterpene alcohol compounds and glucose. This process enriches the beer's flavor profile and increases hop utilization efficiency. Technical parameters: Recommended dosage: 5 g/hl, pH range: 3.5-6.5 (also works at pH 3.0 for sour beers), operating temperature: 15-65°C. For best results, dilute 1 gram of enzyme in 10 milliliters of water. Mix the resulting solution evenly into the fermenter.

Enerzym Alpha Erbslöh 1 kg is a highly concentrated liquid amylase enzyme specifically developed for the juice processing industry. This enzyme breaks down starch at low temperatures, making it an ideal solution for processing various fruit juices. The product contains 1 kg of high-quality enzyme that must be stored in a refrigerator to maintain the best quality. When using, proper dosing and contact time must be observed to achieve optimal results. Dosage: 5-50 ml per 1000 liters of juice at 20 degrees, contact time 2-4 hours. Temperature significantly affects enzyme activity - every 7-degree temperature drop requires doubling the dose. Also, halving the contact time allows doubling the dose. Principle of use: Enzymes are natural proteins that accelerate chemical reactions. Enerzym Alpha specifically breaks down starch, converting it into simpler sugars and thereby improving juice clarity and processing efficiency. It is important to follow the correct order when adding ingredients - for example, bentonite should not be added during enzyme activity. There must be at least 12 hours between enzymes and bentonite addition. Storage: In refrigerator to maintain enzyme activity and extend shelf life.