Enzyme for protein stabilisation

Low colour‐extracting press enzyme.

Pectolytic enzyme preparation for mash, juice and young wine treatment, depsidase free.

Highly active, depsidase‐free liquid pectinase with an early, aroma‐releasing effect.

Special liquid enzyme for intensive pectin degradation in pectin‐rich grape varieties, resulting in better pressability and improved filtration in red and white wines, depsidase free.

Effective clarification and filtration enzyme, depsidase free.

Liquid special enzyme for rapid depectinisation during flotation of white and rosé must, depsidase free.

Special liquid enzyme for effective pectin degradation during cold maceration and clarification as low as 5 °C, depsidase free.

Innovative enzyme complex for maceration of white mashes, depsidase free.

Fine granulate for treatment of mash, juice and young wine in white wine production, depsidase free.

Liquid special enzyme for drastic viscosity reduction in a short time.

Proven pectolytic enzyme preparation for mash, must and young wine treatment, depsidase and glycerine free

Liquid pectolytic enzyme preparation for red and rosé wine‐making, depsidase free.

The liquid red wine enzyme for powerful and intensive red wines, depsidase free.

Highly active, depsidase‐free, liquid pectinase.

Liquid, highly active oenological enzyme, without collateral cinnamoyl esterase activity, for optimised yeast lysis, resulting in improved structure and greater density.

Enzyme complex for all thermovinification methods.

Liquid special enzyme for optimum breakdown of red mashes, depsidase free.