Commercial enzymes have proved their worth, and that is why wineries around the world rely on them to shorten processing time, reduce mechanical action, and produce wine with a better overall flavor profile.
Enzymes have been used, though unknowingly, for thousands of years in the production of various food products. Today, commercially produced enzymes benefit a number of industries, including the wine industry.
Whether you are making premium wine, red or white, or working with varying grape quality, wine enzymes from Novozymes ensure higher-quality wine, ease of processing, lower manufacturing costs, and increased profit. Commercial enzymes for wine are used in four different applications in wine-making: maceration and extraction, clarification, maturation, and filtration.