Enzymes
Trade Name | Main enzymatic activity | Oenological advantage |
Dose | Obligations | Œnoconseil’s recommendations |
Vinozym Vintage FCE | Polygalacturonase | Extraction and clarification of red wines. |
3 - 5 g/ 100 kg | |
Dose adjusted according to the grape variety and the stage of maturity. |
Ultrazym 100 G | Polygalacturonase | Clarification of red wines. |
1 - 2 g/hl | |
|
Vinozym Process | Polygalacturonase | Extraction and clarification (red, white, rosé). |
3 - 4 g / 100 kg | |
|
Vinotaste Pro | β-glucanase and pectinase | Speeds up maturation and clarification. | White
and rosé: 6 g/hl Red: 10 g/hl |
Maximum
legal dose: = 25 g/hl. |
Adding this product at the end of AF improves the effect due to higher temperatures. |
Vinoflow
Max A +Vinoflow Max B |
Pectinases
and β-glucanase |
Improves clarification, fining and filtration of red, white and rosé wines. |
10 to 15 mL/hl of A and of B | Maximum legal dose of Vinoflow Max A: 25 g/hl. | |
Vinozym FCE G | Polygalacturonase | Improves pressing and the release of aromatic precursors. |
3 - 5 g/ 100 kg | |