Faster, more effective maturation
During the aging process, yeast and grapes are treated with enzymes. As a result, they release polysaccharides and peptides. Through the maturation of lees, these substances get smaller and become soluble. This process is slow and incomplete however. That means some of the larger molecules are lost during filtration. Our enzymes for maturation cut these large natural saccharides and peptides to speed up maturation.