Novonesis Enzyme Solutions for Wine Production

This can contain industry information or supplemental information such as tables and charts

This can contain industry information or supplemental information such as tables and charts

Enzymes for clarification. Achieve faster settling and higher yields.

Reducing grape must viscosity and speeding up settling are key goals of the clarification process. Novonesis enzymes ensure efficient sediment compaction of red and white wine as well as rosé musts. By allowing high-speed sedimentation they allow earlier fermentation. That means your wines have more stable flavors and improved aromas.

By speeding up clarification, enzymes allow you to increase throughput during harvest. They also improve centrifugation, filtration, and other mechanical treatments. High gross lees volume can lead to less clear juice. Novonesis enzymes cut gross lees volume, so you can boost yields and profits.

Enhance the color and aroma of your wines.

Extraction is a key part of any winemaking process. It draws valuable aroma precursors, color, and phenolic compounds including tannins out of grape skins. Our enzymes make this process faster and easier by degrading cell walls. They're suitable both for the longer extractions needed for reds, and the much shorter ones needed for whites. Novonesis enzymes will improve both your process and the overall profile of your wines.

Enzymes enhance aroma precursor liberation in all wines. In short-maturation wines, they enhance color and tannins. They also improve must yield and overall extraction. Mechanical treatments can break down grape seeds. That releases harsh tannins that make your wines astringent and unbalanced. Our enzymes are specific in their action. They don't break down the seeds. This helps avoid the risk of over-extraction.

Improve the flavor and color of your wines.

Novonesis enzymes help you get more from your maceration process. They give all red wines more intense, stable colors. In long-maturation red wines, they maximize color and free-run juice release. They also improve flavor profile and mouthfeel. In long-maturation white wines and rosés, they maximize flavor release, press capacity, and free-run juice volume.

Maceration solutions for red wines cut maceration time and can even eliminate the cold-soak process. That allows you to produce fruity reds with just one day of cooling. In maceration of white wines and rosés, our enzymes allow you work at lower pressure. That both increases press capacity and reduces damage to grape skins.

Get the most from your aging process

Effective maturation leaves wines with the mellow taste and rich mouthfeel consumers enjoy. That's because many important reactions take place during the maturation phase. Some of these significantly affect the sensory attributes of your wines. The most perceptible changes happen in taste and aroma. Young wine becomes smoother and rounder and its grape-like aroma becomes more complex and satisfying.

During the aging process, yeast and grapes are treated with enzymes. As a result, they release polysaccharides and peptides. Through the maturation of lees, these substances get smaller and become soluble. However, this process is slow and incomplete. That means some of the larger molecules are lost during filtration. Novonesis enzymes for maturation cut these large natural saccharides and peptides to speed up maturation.

Novonesis enzymes for maturation improve the natural filterability of wine. That means you can use less mechanical force in filtration. Less mechanical force means less risk of the flavor profile of your wines being degraded. Flavor is also protected by the fact that our solutions are Free of Cinnamoyl Esterase (FCE) activity. This helps prevent the development of off-flavors.