ワイン発酵用酵素

アプリケーション
During red wine maceration, pectinase, cellulase, and hemicellulase complexes hydrolyze grape skin cell walls and pectic substances, increasing free-run and press yield while improving color and phenolic extraction. In white wine production, targeted pectinase treatment reduces must viscosity, accelerates clarification, and shortens flotation or cold-settling time prior to fermentation. Beta-glucanase is applied to degrade glucans from Botrytis-affected grapes, restoring filterability and reducing membrane fouling. High-temperature stable alpha-amylase is used in adjunct or cereal-based fermentations to liquefy starch at elevated temperatures, improving fermentable sugar availability and mash handling. Protease components support protein haze reduction and improve downstream stability.

製品範囲
Available preparations include multi-enzyme complexes (≥5,000,000 U/ml) produced from Aspergillus niger strains, high-temperature alpha-amylase (EC 3.2.1.1, CAS 9000-90-2) derived from Bacillus licheniformis, and food-grade pectinase (EC 3.2.1.15, CAS 9032-75-1) for white wine processing. Supplied primarily as stabilized liquid concentrates suitable for inline dosing, with specifications aligned to FCC standards where applicable. Products are intended for scale-up from pilot trials to continuous industrial fermentation with consistent activity and batch-to-batch traceability.