Red or white – wines benefit from enzymes

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 five different applications in wine-making: maceration and extraction, clarification, maturation, and filtration.