Enzymes in winemaking: a key lever for quality and sustainability

Enzymes play a central role in modern winemaking, supporting both wine quality and more sustainable production practices. As such, our LALLZYME™ range supports winemakers in their objectives from grape processing to wine stability and filtration.

In a recent overview published by AMFEP, Oenoppia and CEEV, the value of enzymes across the winemaking process is clearly highlighted.

Optimising winemaking from grape to glass

Used for decades in oenology, enzymes act as natural catalysts that support key processes such as extraction, clarification, maceration, filtration and aroma development. Their targeted use allows winemakers to improve juice yield, enhance colour and aroma expression, and achieve better colloidal and protein stability, while preserving the wine’s sensory profile. All of these targeted applications are offered in our LALLZYME™ range of wine enzymes.

Supporting energy efficiency and sustainability

Beyond quality optimisation, enzymes contribute to more resource‑efficient winemaking. By facilitating extraction, reducing processing times and improving filtration performance, enzymes help limit energy consumption linked to heating, cooling and mechanical operations — a growing priority for wineries facing environmental and economic challenges.

A long-standing commitment to safety

The enzyme sector benefits from more than 50 years of experience in ensuring safe use for both operators and consumers. AMFEP, in collaboration with downstream partners such as Oenoppia and CEEV, provides guidelines, training tools and best practices to promote responsible and safe enzyme use throughout the wine value chain.