Improve the yield and the quality of your pressed musts

In white wines, the management of the pre-fermentation stages is the key that opens the door to the subsequent actions and defines the quality and the success of the entire winemaking process.

But not all grapes are the same. Each grape variety is characterised by a different structure of the macromolecules forming the cell wall. This can make it difficult both for the extraction of musts and for their subsequent clarification, processes which are necessary to ensure the release and expression of the varietal aromatic compounds.

Consequently, during grape maceration, pressing and clarification, the choice of the enzyme is fundamental, and one needs to opt for a high-performance enzyme in terms of efficacy and activity.

Wine Enzymes Under Investigation

In this issue of Wine Enzymes Under Investigation, we demonstrate why the use of LALLZYME HP™, one of our enzymatic liquid formulation, allows for a greater and easier release of the must, combined with the extraction of aromatic compounds precursors from the skin cells.

It also enables a faster and more effective clean-up of the must, without the need for further additions of enzyme in clarification.