Winemaking Enzymes Bulk Supplier for Industry

Pektinaz

Juice Yield & Clarification via Pectin Degradation

İşlev: 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.

Tipik dozaj: 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.

Uygulamalar: 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-Glukanaz

Solving Botrytis Filtration Problems & Stuck Fermentations

İşlev: 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.

Tipik dozaj: 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.

Uygulamalar: 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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Lakkaz

Phenolic Oxidation & Anti-Browning Treatment

İşlev: 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.

Tipik dozaj: 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.

Uygulamalar: 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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Hemiselülaz

Cell Wall Degradation for Color & Aroma Extraction

İşlev: 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.

Tipik dozaj: 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.

Uygulamalar: 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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Selülaz

Maceration Enhancement & Skin Contact Wine Production

İşlev: 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.

Tipik dozaj: 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.

Uygulamalar: 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.

Toplu alışveriş: Bulk Cellulase — cellulase for maceration, yield & skin-contact wine →

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