NATUZYM Wine Aroma is a pectinase complex that has been specially developed for cold skin contact or maceration of aromatic grapes. NATUZYM Wine Aroma is a concentrated pectinase produced from a classical strain of Aspergillus niger. The product also has glycosidase activity and is formulated for viscosity decrease and for terpenols and isoprenoids release, but also increase the fruity taste in wines. NATUZYM Wine Aroma can be added during crushing or in the maceration tank to provide 5 - 10% more free-run juice, respectively 3 - 5% less pressing juice, but also to increase the total juice yield by 3 - 5% compared to no enzymatic treatment. The product also provides lower must oxidation. The product increases the extraction and release of aromatic precursors in the must.

Lipomod 415MDP Lipase – One unit of enzyme activity is defined as that amount of enzyme that causes the release of one micromole of fatty acid from olive oil emulsion at pH 7.0 and 37ºC per minute.

NATUZYM DP Ultra is a concentrated pectinase produced from a selected strain of Aspergillus sp. NATUZYM® DP Ultra has been specially developed for fast depectinisation of fruit juices. The product contains different pectinase activities, such as pectin lyase, pectin methylesterase, and polygalacturonase, as well as side activities required for pectin hydrolysis before juice clarification and concentration.