Wine Processing Enzymes

Hydrolyzes residual urea in wines to prevent conversion of the urea and ethanol to ethyl carbamate. Used primarily in wines that are baked or otherwise exposed to heat for an extended time. It is also useful in wine when urea levels exceed 5 ppm.

A mash treatment enzyme from A. niger. Contains primarily pectin lyase. Can be used to increase yield of juice without development of a “sticky” mash at the press.

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