PROMOD 144P (100TU) is an Activity Unit Definition: Papain – One unit of enzyme activity is defined as that amount of enzyme that causes the release of one microgram of tyrosine, from casein, per minute at pH 6.0 and 40°C.

Lipomod® 338P strongly prefers the hydrolysis of short-chain fatty acids from triglycerides, which results in the production of blue notes. The enzyme is powdered and has a lactose base.

NATUZYM Wine Klar is a liquid pectinase produced from a selected strain of Aspergillus niger. NATUZYM Wine Klar has been specially developed for fast pectin breakdown and viscosity decrease of musts. The product contains different pectinases such as pectin lyase, pectin methyl esterase and polygalacturonase, and can be applied during skin contact in red wines or static clarification of white and rosé musts or in red wines after thermovinification.

NATUZYM Wine Extrak is a liquid pectinase produced from a selected strain of Aspergillus niger. The product is used for grape maceration, in the classical process or thermovinification (flash detente), to produce red wines with enhanced colour. NATUZYM Wine Extrak has a high polygalacturonase activity together with other pectinases, enabling a fast pectin hydrolysis and viscosity decrease, improving red colour and polyphenols extraction as well as clarification and filtration of the wine. NATUZYM Wine Extrak is specially recommended for skin fermentation in red winemaking. The product increases stability as well as the filterability of the red wine. NATUZYM Wine Extrak also improves the free-run extraction and yield in white & rosé winemaking.

NATUZYM Wine Flotation is a liquid pectinase preparation from a selected strain of Aspergillus niger, recently developed for grape juice flotation. NATUZYM Wine Flotation is a pectinase with pectin lyase and high endo-polygalacturonase activity, allowing for faster electrostatic neutralization of insoluble particles and clarification, specially of white grape and rosé musts in a flotation process. NATUZYM Wine Flotation contributes to a quick and complete breaking down of the pectin contained in musts and therefore, thanks to the viscosity decrease, it facilitates a better rise of the flock during the flotation stage. The product provides quick pectin breakdown even in cooled musts (at 12-15°C at the press exit), thus enabling an essential time saving. The presence of secondary activities such as Arabanase, Galactase and Arabinofuranosidase break down the ramified parts of pectin. Such product characteristic grants an excellent clarification result on musts difficult to be clarified.