WHY USE ENZYMES IN ENOLOGY?
Enzymes are an extremely important element to consider when it comes to enology. Enzymes play a crucial role in improving press yield, clarification, flotation, wine filterability, aroma and polyphenol extraction. Enzymes can even enhance aromatic expression, improve mouthfeel, contribute to protein stability and help to stabilize color.
Enzymes are naturally present within all living systems—they are biological catalysts of reactions. Each enzyme will have it’s own role to play, some important functions include grape maceration and clarification.
Learn more about the role of enzymes and download the Full PDFs below:
