Enhance aroma while avoiding harsh tannings
Our enzymes enhance aroma precursor liberation in all wines. In short-maturation wines, they enhance color and tannins. They also improve must yield and overall extraction. Mechanical treatments can break down grape seeds. That releases harsh tannins that make your wines astringent and unbalanced. Our enzymes are specific in their action. They don't break down the seeds. This helps avoid the risk of over-extraction.