Unlock the Full Aromatic Potential of Your Wines

Aromatics are at the heart of a wine’s identity, whether you are aiming for fresh, fruity whites, complex, expressive rosés or a fruit-driven red wines. At each stage of the winemaking process, you have the opportunity to shape and elevate your wine’s aromatic profile. Our targeted range of products offers you a complete toolbox to guide and enhance expression, from grape to bottle. 

1) Enhance Precursors – Set the Stage for Aroma Development

OptiEsters

OptiEster® boosts the formation of fruity and floral fermentative esters by providing key precursors for higher alcohol acetates and fatty acid ethyl esters.

Dosage: 20–40 g/hL
Use: Early fermentation – Enhances fruitiness, lifts aromatics, refreshes overripe grapes, and helps mask smoke taint and vegetal notes.

OptiThiols

OptiThiols® is a formulation of inactivated yeasts rich in reducing compounds that protects against oxidation and promotes the release of aromatic thiols, enhancing citrus and tropical fruit character.

Dosage: 20–40 g/hL
Use: Early fermentation – thiol booster and antioxidant protection.

2) Reveal Aromatic Potential – Unlock the Varietal Signature

Oenozym Thiols

Œnozym® Thiols is an enzyme specifically designed to enhance the release of thiol precursors in white, rose and red wines.

By boosting thiol revelation (4MMP, 3MH, A-3MH), Œnozym® Thiols helps amplify aromatic intensity and improve aroma longevity. It can also be used just before bottling to help protect these aromas against oxidation.

Dosage: 4–6 mL/hL
Use: During fermentation or pre-bottling for thiol enhancement and aroma protection.

Oenozym Fruity White

Œnozym® Fruity White is a pectolytic enzyme with strong glycosidase activity that releases aromatic compounds like terpenes and C13-norisoprenoids from their glycosylated precursors, enhancing the fruity, floral, rose-like, spicy profile of white, rosé and red wines.

Dosage: 3–6 g/hL
Use: During or after fermentation to boost varietal aromas in Viognier, Gewürztraminer Pinot gris, Riesling, Muscat, Syrah, …

3) Protect Aroma – Lock in What You’ve Built

Aroma Protect

Aroma Protect® is very rich in glutathione and other reducing compounds, providing immediate antioxidant protection in wine and lees. By significantly slowing oxidation, it helps preserve the wine’s aromas and freshness.

Dosage: 15–30 g/hL
Use: At the end of fermentation or during aging. Effective alternative or complement to SOâ‚‚ for antioxidant protection.

Explore Our Fermentation Booklet Here.

Find all our technical resources online including winemaking guidelines, webinars, and more HERE.