Enzymes ……… call them ingredients Enzymes perform the function of accelerating factors of biological processes: in other words, all biochemical reactions existing in nature depend on the presence of enzymes, which have the ability to enormously speed up reactions that otherwise would need time very long.
In oenology, enzymes are used for many purposes: to facilitate the clarification of musts, but also for maceration, extraction of aromas or color, improvement of filterability, ect. In the pre-fermentation phase, the enzymes for skin maceration, weakening the cell walls of the pulp and hydrolyzing the soluble pectin, facilitate the release of juices and increase yields. They also avoid too strong pressing cycles allowing to obtain a better must quality and richer in aromatic precursors, which will transform into volatile forms during the alcoholic fermentation. During the clarification phase, they allow to reduce the “racking” times and the volume of the lees produced; they also facilitate the inoculation of yeasts and prevent the formation of products that give herbaceous tastes to the wine starting from the lipids and fatty acids present in the must (hexanes, exenols). In red wines, clarification enzymes are mainly used to clarify pressed wines, which are generally very rich in pectins. Then there are enzymes (so-called extraction enzymes) that allow to extract more from the grapes both their colored and aromatic components and their precursors: the musts that are obtained are typically more structured, easier to clarify and obtained from more pressing yields. high. On the palate, the treated wines are typically more rounded, structured and fruity, while their color is more stable. The enzymatic formulations, which are represented by the Vinolase line, represent the answer to what is described above.