Enzymes for Wine Fermentation

Applications
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.

Product Range
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.

Read our complete winemaking enzymes guide →