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