Winemaking Enzymes Bulk Supplier for Industry

enzymes.bio supplies winemaking enzymes in bulk quantities for wineries, beverage manufacturers & contract processors. Consistent activity, food-grade compliance & scalable volumes for commercial production.
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How Winemaking Enzymes Work

Enzymes are biological catalysts that accelerate specific biochemical reactions. In winemaking enzymes, they deliver measurable results without harsh chemicals.

Higher Juice Yield

Pectinase wine treatments improve mash breakdown to increase juice recovery & reduce pressing losses.

Improved Clarification

Targeted enzymes wine fermentation programs reduce haze, improve filtration speed & enhance clarity.

Process Efficiency

Optimized enzyme blends shorten maceration time, stabilize viscosity & support consistent large-scale production.

Enzyme Types for Winemaking Applications

Select the right enzyme for your process. We supply single enzymes and multi-enzyme blends for winemaking enzymes applications.
Pektinas

Breaks down pectin in grape skins to improve juice yield, clarity, and colour extraction.

Beta-glukanas

Degrades glucans from Botrytis-infected grapes to reduce viscosity and improve filterability.

Laccase

Removes phenolic compounds from grape juice to prevent oxidative browning in white wine.

Hemicellulas

Breaks down hemicellulose in grape cell walls to enhance juice yield and aroma extraction.

Cellulas

Aids maceration of grape skins for improved colour, tannin, and flavour extraction in red wine.

Winemaking Enzyme Guide: Functions, Dosage & Applications

Pektinas

Juice Yield & Clarification via Pectin Degradation

Fungera: Pectinase (polygalacturonase + pectin lyase + pectin methylesterase) degrades pectin in grape skins and pulp cell walls. Pectin forms a viscous gel that traps juice and hinders pressing and clarification. Pectinase breaks this gel, releasing juice and reducing turbidity. Typical juice yield improvement: 10–20% with the same pressing energy.

Typisk dosering: 1–5 g/100 kg grapes (solid enzyme) or 1–3 mL/100 kg (liquid). Add to crushed grapes at maceration step (15–25°C for white; 20–30°C for red). Contact time: 2–6 hours cold soak or 30–60 minutes at room temperature. Avoid temperatures above 35°C and SO₂ > 50 mg/L, which inhibit activity.

Applikationer: White wine pressing (improved free-run juice), red wine maceration (improved color and polyphenol extraction), rosé juice extraction, must clarification (settling), sparkling wine base wine.

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Beta-glukanas

Solving Botrytis Filtration Problems & Stuck Fermentations

Fungera: Botrytis cinerea-infected grapes produce high concentrations of beta-1,3/1,6-glucans — polysaccharides that cause extreme filtration blockage, colloidal haze, and slow clarification. No fining agent removes them. Beta-glucanase specifically hydrolyzes these glucans into small oligosaccharides, restoring filterability and wine flow rate.

Typisk dosering: 1–3 g/100 L wine. Add to wine after fermentation (must be below 35°C). Contact time: 3–7 days at cellar temperature. For heavily Botrytis-affected wines, double the dosage and extend contact to 14 days. Use alongside filtration trial to confirm efficiency before bottling.

Applikationer: Botrytis-affected vintages (especially Riesling, Sauvignon Blanc, Gewurztraminer), Noble Rot (Sauternes, Trockenbeerenauslese), stuck filtration in any vintage, sur-lie aged wines with yeast-derived glucan haze.

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Laccase

Phenolic Oxidation & Anti-Browning Treatment

Fungera: Laccase is a copper-containing oxidase that oxidizes polyphenols (catechins, hydroxycinnamic acids) by reducing molecular oxygen. It is used to deliberately oxidize and precipitate unstable polyphenols before bottling, reducing the risk of post-bottling browning in white and rosé wines. Also used in biofining as an alternative to bentonite for heat-unstable protein removal.

Typisk dosering: 0.5–2 g/hL wine. Requires dissolved oxygen (aerate before/during treatment). Reaction time: 24–48 hours at cellar temperature. Inactivate with bentonite or micro-filtration before bottling. Check residual enzyme activity with laccase activity test.

Applikationer: White wine anti-browning (oxidized must treatment), Botrytis must treatment, biofining (combined with bentonite), low-SO₂ winemaking where enzymatic rather than SO₂ oxidation is preferred.

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Hemicellulas

Cell Wall Degradation for Color & Aroma Extraction

Fungera: Hemicellulase degrades hemicellulose in grape skin cell walls, acting synergistically with pectinase to improve cell wall disruption. The combined enzymatic degradation of pectin + hemicellulose releases a higher proportion of skin-bound aroma compounds (terpenes, glycosidically bound aroma precursors) and improves color extraction in red wines.

Typisk dosering: 1–3 g/100 kg grapes. Used in combination with pectinase at the maceration stage. The synergy between pectinase and hemicellulase means that combined dosage at 60–70% of either enzyme alone achieves the same result as either at full dosage.

Applikationer: Red wine maceration (color + tannin extraction), aromatic white wine skin contact, orange wine production, whole-berry fermentation (improved berry rupture), Pinot Noir extraction where thin skins limit color.

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Cellulas

Maceration Enhancement & Skin Contact Wine Production

Fungera: Cellulase degrades cellulose in grape berry cell walls, the structural backbone that resists mechanical rupture during crushing. When combined with pectinase and hemicellulase, cellulase completes the enzymatic maceration complex, allowing more complete extraction from grape skins with shorter maceration times and lower pressing pressures.

Typisk dosering: 1–4 g/100 kg grapes. Add to crushed grapes at maceration stage. Works best at 20–30°C. In full enzyme cocktail (pectinase + hemicellulase + cellulase), each component at 50–70% of standalone dosage achieves equivalent or better extraction.

Applikationer: Red wine maceration, skin-contact white wine, juice extraction optimization, high-skin-contact Gewurztraminer/Viognier for terpene release, berry skins processing for by-product valorization.

Handla i lösvikt: Bulk Cellulase — cellulase for maceration, yield & skin-contact wine →

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Our Winemaking Enzyme Products

Browse our full range of 4 winemaking enzymes products. All products available in bulk quantities with technical data sheets and COA on request.

Why Source Winemaking Enzymes from enzymes.bio?

Låg MOQ från 1 kg

Flexibla orderkvantiteter för FoU-prover eller fullständiga produktionskörningar. Skala upp när du är redo.

Anpassade blandningar tillgängliga

Behöver du ett specifikt enzymförhållande eller multi-enzymkomplex? Vårt team formulerar anpassade blandningar för din process.

Global frakt

DHL-, FedEx- och USPS-leveranser till över 180 länder. Frakt med kallkedja tillgänglig för temperaturkänsliga enzymer.

Teknisk support

Tillämpningsråd och doseringsrekommendationer från våra enzymspecialister.

Vanliga frågor och svar

We supply pectinase, beta-glucanase, laccase, hemicellulase, and cellulase — all enological-grade where applicable, with activity certificates. Custom blends and enzyme cocktails available. Contact us for TDS files before ordering.
Typically 10–20% improvement in free-run juice yield from the same grape weight, plus faster and more complete pressing. The main effect is reduction of the pectin gel that traps juice in the pomace. In cold-climate vintages with thicker skins, the improvement can reach 25%. For white wine, pectinase also reduces turbidity of first-run juice, improving subsequent clarification speed.
For Botrytis-affected grapes, add beta-glucanase (1–3 g/100 L) to the wine after fermentation. Contact time: 3–14 days at cellar temperature depending on severity. For heavily affected vintages, use 3 g/100 L for 14 days. Confirm filterability with a bench-scale filtration trial (Buechner funnel test) before committing to tank-scale treatment. Botrytis glucans cannot be removed by fining — enzyme treatment is the only effective solution.
Pectinase alone targets pectin (the primary juice-binding gel). For maximum extraction, especially in red wine maceration, a full cocktail (pectinase + hemicellulase + cellulase) degrades all three structural polysaccharides in the grape cell wall. The cocktail extracts significantly more color, tannin, and aroma compounds. However, for simple white wine pressing improvement, pectinase alone is sufficient and more cost-effective.
Yes. Pectinase and cellulase/hemicellulase have no interaction with low-SO₂ winemaking. Note that SO₂ above 50 mg/L free SO₂ inhibits most pectinase activity — add enzyme before sulfiting, or reduce SO₂ levels before enzyme addition. Laccase is specifically used in low-SO₂ winemaking as an enzymatic oxidation alternative to SO₂ for preventing browning.
Yes. Each enzyme comes with a TDS covering activity, pH and temperature optimum, compatibility with SO₂ and ethanol, recommended dosage, and shelf life. CoA available per batch.
MOQ is 1 kg for enzyme powders and 5 L for liquid concentrates. We supply boutique wineries, regional co-operatives, and large-scale wineries globally.
Pectinase/hemicellulase/cellulase: add to crushed grape must at maceration stage (15–30°C), 2–6 hours before pressing. Beta-glucanase: add to finished wine post-fermentation (≤35°C), leave 3–14 days. Laccase: add to must or wine with dissolved oxygen present, then inactivate with bentonite before bottling. Always follow TDS temperature and SO₂ compatibility notes.
Powder enzymes: 12–24 months at ≤25°C, sealed. Liquid enzymes: 12–18 months at 2–8°C. Store away from light and moisture. Do not freeze liquid concentrates. Full shelf life data on each TDS.
Yes. We can formulate pectinase + hemicellulase + cellulase cocktails at optimized ratios for specific winemaking applications (white pressing, red maceration, skin-contact, Botrytis treatment). MOQ 5 kg, lead time 2–4 weeks.

Source Bulk Winemaking Enzymes Today

Contact our team to request specifications, pricing & bulk supply options tailored to your production volume.
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