Yeast Strains

ML Bacteria Cultures

Nutrients

Microbial Control Agents

Enological Enzymes

Enological Tannins

General Tools

Choosing The Correct Enzyme

Choosing The Correct Dosage

IMPORTANT TTB INFORMATION:  Extralyse and Filtrozym contain betaglucanase activity derived from Trichoderma harzianum.  Enzymes  from this source have been recently approved by the FDA for use in wine but are still in the approval process with the TTB.  Paperwork must be filed with the TTB before using these enzymes and follow up is required.  See sample letter below.

Extralyse is a granular pectinase and betaglucanase blend sourced from Aspergillus niger and Trichoderma harzianum.  It degrades the membrane and cell walls of yeast and releases polysaccharides and polypeptides thus enhancing mouthfeel. Extralyse also improves wine stability, fining and filtration by degrading pectins, glucans, and colloids. It helps to improve lees aging by accelerating natural yeast autolysis and improving clarification.

TTB Sample Request Letter - Extralyse DOC

Technical Data Sheet-Extralyse  PDF

 

Sourced from Aspergillus niger and Trichoderma harzianum, Filtrozym is a granular pectinase and betaglucanase blend used to improve fining, clarification, and filtration. Filtrozym helps break down long chain polysaccharides which improves settling and helps preserve flavor and aroma. It can reduce the degree of filtration needed. Wine can be treated after alcoholic fermentation or prior to bottling in tank or barrels. Filtrozym is particularly recommended for Botrytized wines. 

TTB Sample Request Letter - Filtrozym DOC

Technical Data Sheet-Filtrozym  PDF

 

Lafase Fruit is a purified granular pectinase blend from Aspergillus niger used for the extraction of polyphenols during maceration of fruit forward wines. It allows for short maceration times with or without cold soaking to produce modern style red or rosé wines with fresh red fruit notes, color and body. Its formulation permits the extraction of anthocyanins, aromas and soft tannins. Lafase Fruit is particularly recommended for an early and rapid extraction of polyphenols and varietal aroma precursors.

Lafase HE Grand Cru is also a granular pectolytic enzyme with cellulase and hemicellulase side-activities. It is for premium full-bodied red wines from mature fruit. It helps with the soft extraction of less aggressive tannins and flavors from the cell wall. Low anthocyanase activity helps promote color stability. Lafase HE Grand Cru has little effect on seed tannins. In overripe fruit, the dose of Lafase HE Grand Cru should be reduced. It may be used to help reduce vinyl phenol precursors that Brettanomyces can use to create ethyl phenols. Lafase HE Grand Cru is added to the crushed grapes prior to fermentation.

Lafazym CL is a granular pectolytic enzyme used for improved settling of must and lees prior to fermentation of white and rosé wines. It helps preserve the freshness and aroma of the grapes. It is low in cinnamyl esterase activity helping to reduce vinyl phenols. Lafazym CL is added to the bottom of a tank before the tank is filled with juice

Lafazym Press is a granular pectolytic enzyme used during pressing to obtain higher quality juice. It increases free run juice while helping reduce phenolic compounds and helping limit vinyl phenol production. Lafazym Press helps decrease the quantity of gross lees during settling. It should be added in the press and the press rotated once or twice when full for dispersal.

Scottzyme BG is a powdered pectinase and betaglucosidase for the release of bound terpenes. It is generally used in white wines, but may also be used in red and fruit wines for the release of aroma and flavor compounds. Scottzyme BG should be used only in wine, not must or juice. Scottzyme BG should only be used at the end of fermentation. The glucosidase activity is inhibited by sugars. The wine should have less than 0.5% residual sugar for proper enzyme activity. Bench trials are highly recommended before using.

• Scottzyme BG Bench Trials (PDF)

Scottzyme Cinn-Free is a purified pectinase with very low cinnamyl esterase activity which helps reduce the formation of vinyl phenols. It is used in white must for release of varietal aromas and aromatic precursors. In addition to releasing desirable pectin trapped aromas, Scottzyme Cinn-Free aids in pressability, yield, settling, clarification and filtration. Scottzyme Cinn-Free is recommended for aromatic varieties like Sauvignon Blanc, Viognier, Pinot Gris, Gewürztraminer, Riesling and Vignoles. It is also used in varieties like Chardonnay to bring out the full aromatic potential of the grape.

Scottzyme Color Pro is a specialty pectinase with protease side-activities. These side-activities are important for helping to breakdown the cell walls of red grapes to gently extract more anthocyanins, polymeric phenols and tannins. This gentle extraction creates wines that are rounder in mouthfeel, bigger in structure and with improved color stability. Wines made with Color Pro tend to have increased tannins, improved clarity and reduced herbaceous or "veggie" character.

For red varieties that are underripe, low in anthocyanins or high in seed tannins, lower doses of Color Pro are recommended. For "big" reds from ripe fruit with mature seeds, higher doses of Color Pro are recommended.

Color Pro is also used in white winemaking for settling and clarifying juice. The improved clarification helps lead to more compact lees, less fining, cleaner fermentation and easier filtration.

• Scottzyme Color Pro (PDF)

Scottzyme Color X is a unique pectinase with cellulase side-activities. These activities help release anthocyanins, polymeric phenols and tannins. In trials we have found the tannic extraction is coarser with Color X when compared to Color Pro. We therefore recommend using Color X when heavier tannic extraction is desired for longer aging. The color response of Color X is similar to Color Pro.

Using Color Pro or Color X
It is important to know your grapes. Scottzymes will have little effect on overall color if your grapes are deficient in compounds contributing to color (anthocyanins, tannins, cofactors, etc.). Color X and Color Pro both facilitate the bonding of compounds already in the grapes. If the grapes lack some of the pieces of this complex puzzle, the color effect is negligible. Trials have shown changes in mouthfeel and structure even when color change has been minimal.

• Scottzyme Color X (PDF)

Scottzyme HC is a pectinase and hemicellulase blend designed to increase yield, reduce solids and improve filtration. It is a strong enzyme useful for hard-to-press or slimy grapes such as Concords and for pome or stone fruits. It is best used in conjunction with Scottzyme Pec5L.

• Scottzyme HC (PDF)

Scottzyme KS is a blend of enzymes from Aspergillus niger designed to create a special product for difficult to settle or hard to filter juices or wines. Scottzyme KS is most effective when used early in processing, however, it should not be used before pressing of either reds or whites. It is never too late to use Scottzyme KS. Customers have reported very favorable results when used to solve "nightmare" filtrations before bottling.

Warning: Never use Scottzyme KS before pressing (i.e. at the crusher for whites, or before or during red fermentation). Scottzyme KS has very aggressive enzymatic activities that will destroy skins and create too many fine solids. After pressing, these activities will help with settling and the breakdown of sticky solids (even Botrytis) to make the juice or wine more manageable.

• Scottzyme KS (PDF)

Scottzyme Pec5L is a highly concentrated pectinase designed specifically for winemaking. It is used on crushed grapes for easier pressing and higher yields and in juice for improved settling, clarification and filtration. It is also useful for fruits such as berries and pome or stone fruits.

• Scottzyme Pec5L (PDF)