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Enzymes
| Enzymes -
What can they
do for us? |
While using enzymes in winemaking is far from new, many winemakers do not fully realise the positive impact that the correct application of wine-specific, specialised enzymes can have on the finished product.
Enzyme Activity
• Enzymes are special proteins that cause a reaction but are not consumed in the process, so their
effects continue until they are destroyed or inactivated.
• Enzymes act more quickly at warmer
temperatures (activity doubles with every 10°C rise).
• After opening, store dry enzymes tightly closed, in the
refrigerator.
• Shelf life 1-1.5 years.
Note: Bentonite fining inactivates ALL enzyme products. DO NOT add enzymes when there
are bentonite lees
present, and wait until the desired effect has been achieved before adding bentonite. To stop enzyme activity, or to prevent activity from resuming after blending with untreated wine, add bentonite at the same dose as the enzyme.
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