Wine processing enzymes
These enzymes are used to increase the grape juice yield or to remove unwanted fermentation byproducts.
Pectinases:
ENZECO® PECTINASE DV-2
A liquid pectolytic food grade enzyme preparation derived from the Aspergillus species for use in fruit juice and winemaking.
Activity assays: PE
ENZECO® PECTINASE DV-3
A liquid food-grade enzyme preparation derived from a non-GMO strain of Aspergillus niger that contains high pectinase activities (polygalacturonase, arabinose, pectin methylesterase), as well as cellulase and hemicellulase activities.
Activity assays: PE
ENZECO® PECTINASE AP2
A powdered food-grade enzyme preparation derived from a non-GMO strain of Aspergillus niger that contains high pectinase activity, as well as cellulase and hemicellulase activities.
Activity assays: endoPG units, PE
Other Enzymes:
ENZECO® ACID UREASE
Urease hydrolyzes residual urea in wines to prevent the 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® GLUCANASE PF
A purified food grade liquid derived from Penicillium funiculosum that contains a mixture of glucanases, beta glucosidase (aka cellobiase) cellulase and hemicelllase. The primary use of this enzyme is for yeast cell wall hydrolysis and is suitable for use in organic products.