New Article: Winemaking Enzymes 101

What they do, how they work, and how they're all different

We wrote this article for the 2024 Winemaking Handbook and we lovingly refer to it as "everything you wanted to know about enzymes but were too afraid to ask." There are a lot of enzymes available and this article provides some foundational knowledge for understanding why certain enzymes work better for certain applications.

What can enzymes do?

In winemaking, the main function of enological enzymes is to break down pectins and release trapped compounds. This means that enzymes can:

INCREASE YIELDS WHEN PRESSING

INCREASE EXTRACTION OF COLOR, AROMA, AND TEXTURE COMPOUNDS

IMPROVE CLARIFICATION AND FILTRATION

ENHANCE VARIETAL AROMAS

Read the Full Article

New Enzymes

RAPIDASE EXTRA PRESS™ is a pectinase enzyme that enhances juice yields and aroma extraction through softer, shorter pressing cycles, reducing oxidative damage risk and improving post-press clarification.

RAPIDASE FAST COLOR™ rapidly breaks down grape skins and pulp, boosting color and tannin extraction. It speeds up tank turnover while improving free-run juice quality and post-fermentation clarification.

LALLZYME KP-CLAR™ is a versatile, Kosher-for-Passover enzyme that enhances juice or wine clarification, reduces turbidity, and boosts yields with its highly concentrated pectinase formula.