Enzymes

An enzyme is a protein that acts as biological catalyst, reacting with a compound or molecule (called a substrate) and converting it into something else (called a product) without becoming altered or incorporated into that product.

There are three main types of enzymes used in winemaking: pectinases, glucanases, and glycosidases. Each enzyme has a very specific activity, and only acts on particular molecules or compounds. Selecting the correct enzyme for a particular situation is complex, and some may work better than others depending on the conditions.

From juice clarification and settling, to aroma and color enhancement, to filtration and thermovinification/flash détente, ATPGroup has an enzyme solution to recommend.