Wine Processing Enzymes
These enzymes are used to increase the grape juice yield or to remove unwanted fermentation byproducts.

ENZECO® ACID UREASE
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.

ENZECO® PECTINASE PX
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.

ENZECO® LYSOZYME CHLORIDE
A powder or liquid preparation derived from egg white. It has the ability to lyse cell wall of various microorganisms such as lactobacillus and certain detrimental yeasts in the wineries. The traditional application has been to prevent "gas formers " in cheese production but, it has expanded to many other applications susceptible to lactobacillus infection.

These suggestions and data are based on information we believe to be reliable They are offered in good faith but without guarantee since conditions and methods of use of our products are beyond our control. Suggestions for use of our products should not be understood as recommendations that they be used in violation of any patents or government regulations.