Enzymes in winemaking: supporting quality and sustainability

Enzymes are essential tools in modern winemaking, contributing to both wine quality optimisation and more sustainable production practices. As highlighted in a recent article published by AMFEP, Oenoppia and CEEV, enzymes support key oenological processes from grape processing to wine stabilisation and filtration.

Used at different stages of winemaking, enzymes help improve juice extraction, and colour and aroma expression. Solutions such as pectolytic and macerations enzymes, such as those found in our LALLZYME™ range of wine enzymes, support more efficient extraction while preserving grape and wine integrity.

Improving process efficiency and filtration

Enzymes also play a critical role in must clarification and wine filtration by reducing turbidity and improving filterability. Specific enzymatic solutions, such as those found in our LALLZYME™range, help optimise downstream operations, contributing to smoother processing and reduced wine losses.

Supporting sustainability and resource efficiency

By facilitating extraction, clarification and filtration, enzymes help reduce energy‑intensive operations linked to heating, cooling and mechanical processing. This aligns with the AMFEP perspective that enzymes are key contributors to more resource‑efficient and sustainable winemaking practices.

A long-standing commitment to safety

The enzyme sector benefits from decades of experience and a strong commitment to safe and responsible use, supported best practices developed in collaboration with associations such as Oenoppia and CEEV and with industrial partners like Lallemand Oenology.