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enzyme
WINE
WINE ENZYME

ENZYME RANGE NATURASE® is a range of various enzymes used to improve efficiency and enhance the quality of wine.

Here are some key enzymes commonly used in winemaking:

  • Pectinases : These enzymes break down pectin, a polysaccharide found in the cell walls of fruits. By degrading pectin, pectinases facilitate the extraction of juice, improve clarification, and enhance filterability of the wine. They are particularly useful in the maceration process to increase juice yield and color extraction in red wines.
  • Glucanases : These enzymes break down glucans, which are polysaccharides that can cause filtration problems. Glucanases help clarifying the wine and improving its filterability by degrading glucans produced by certain wine spoilage organisms like Botrytis cinerea.
  • Proteases : These enzymes hydrolyze proteins, which can cause haze formation in wine. By breaking down these proteins, proteases help stabilizing the wine and preventing haze formation, leading to a clearer final product.
  • Cellulases and Hemicellulases : These enzymes break down cellulose and hemicellulose, which are structural components of the grape cell walls. Their action enhances the extraction of juice, color, and flavor compounds from grape skins.
  • Amylases : These enzymes break down starches into sugars. Although not commonly present in high amounts in grapes, amylases can be useful in breaking down any residual starches that could cause haziness or other issues during fermentation.
  • Beta-glucosidases : These enzymes release aroma compounds bound to glucose molecules, enhancing the aromatic profile of the wine. They help in the liberation of terpenes and other volatile aroma compounds from their glycosidic forms.
  • Lysozyme : This enzyme can be used to control growth of lactic acid bacteria, which can be beneficial in preventing spoilage and controlling malolactic fermentation.

These enzymes are usually added in specific stages of the winemaking process, depending on the desired outcomes, such as juice extraction, clarification, stabilization, and enhancement of aroma and flavor profiles.

NATURASE® is a range of various enzymes used to improve efficiency and enhance the quality of wine. These enzymes are the result of collaboration between oenologists and biotechnology experts with over 10 years’ experience in the formulation and production of enzymes for the food industry.
Our enzyme proteins are produced from strains of Aspergillus niger and Trichoderma harzanium selected for their production of enzymes rich in the secondary activities sought after in oenological applications.

All our enzymes are marketed in liquid (stabilised in glycerol) or microgranulated (standardised with maltodextrin) form.

  • ENZYME TYPE

  • CHARACTERISTICS

  • PRODUCT SHEET

  • SAFETY DATA SHEET

  • NATUSTART® APW

  • NATURASE® APW is an extremely concentrated acid protease enzyme prepara<on produced by fermentation of a selected classical strain of Aspergillus niger. It can be used to hydrolyse proteins present and help improve viscosity and filtration properties. It can also be used to hydrolyse proteins under acid conditions. The product has been especially developed for its activity in the low pH-range.

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  • NATUSTART® Arom

  • NATURASE® AROM is a highly concentrated β-glucosidase enzyme produced from a selected classical strain of Aspergillus niger. It has been specially developed for aroma extraction at the end of fermentation, which enables the release of aromatic components into the wine.

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  • NATUSTART® Arom mg

  • NATURASE® AROM is a highly concentrated β-glucosidase enzyme produced from a selected classical strain of Aspergillus niger. It has been specially developed for aroma extraction at the end of fermentation, which enables the release of aromatic components into the wine.

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  • NATUSTART® Clar

  • NATURASE® CLAR is a highly concentrated pectinase produced from a selected classical strain of Aspergillus niger. It has been developed for static clarification of must for white and rosé wine. The product contains different enzymatic activities for rapid clarification such as Pectinlyase, Polygalacturonase and Pectin Methyl Esterase.

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  • NATUSTART® Clar mg

  • NATURASE® CLAR is a highly concentrated pectinase produced from a selected classical strain of Aspergillus niger. It has been developed for static clarification of must for white and rosé wine. The product contains different enzymatic activities for rapid clarification such as Pectinlyase, Polygalacturonase and Pectin Methyl Esterase.

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  • NATUSTART® CM Speed

    Recommended for: clarification and cold maceration on white and rosé wines, anc color extraction on red wines.

  • NATURASE® CM SPEED mg is a highly concentrated pectinase produced from a selected classical strain of Aspergillus niger. It has been specially formulated for the rapid clarification and cold maceration of white and rosé wine musts. In the production of red wine, it improves colour extraction.

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  • NATURASE® CM Speed mg

    NATURASE® CM Speed mg Recommended for: clarification and cold maceration on white and rosé wines, anc color extraction on red wines.

  • NATURASE® CM SPEED mg is a highly concentrated pectinase produced from a selected classical strain of Aspergillus niger. It has been specially formulated for the rapid clarification and cold maceration of white and rosé wine musts. In the production of red wine, it improves colour extraction.

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  • NATURASE® Filtration mg

    Recommended for: clarification and filtration of all types of wine from botrytis contaminated grapes.

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  • NATURASE® Flow

    Recommended for: clarification of difficult-to-clarify grapes such as Muscat and Thompson seedless.

  • NATURASE® FLOW is highly concentrated pectolytic enzyme selected from a classical strain of Aspergillus niger. It has been specifically developed for the maceration and clarification of difficult-to-clarify grapes such as Muscat and Thompson Seedless, among others. The product contains various activities, including Pectin lyase (PL), which is the main activity essential to break down esterified pectin, Polygalacturonase (PG) rich in endo-PG activity that, in synergy with PL, ensures faster clarification, Pectin Methyl Esterase, which prepares the substrate for PG action, and Arabanase for further degradation of branched parts of the pectin. It is also rich in Hemicellulase and demonstrates excellent free-run juice yield and excellent filtration of the wine.

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  • NATURASE® Flow Ultra

    Recommended for: maceration or clarification of difficult to clarify grapes such as muscat, cinsault and Thompson seedless.

  • NATURASE® FLOW Ultra is a highly concentrated complex pectolytic enzyme produced from selected classical strain of Aspergillus niger. It has been developed especially for maceration or clarification of difficult to clarify grapes such as muscat, cinsault and Thompson seedless, etc. It contains different activities such as: Pectin lyase, main activity, fundamental to break down the esterified pectin, Poly-Galacturonase (PG) rich in endo – PG activity that in synergy with the (PL) assure a faster clarification, Pectin Methyl Esterase (PME), which prepares the substrate for the PG action, Arabanase and Rhamnogalacturonase for a further degradation of ramified parts of the pectin. It is also rich in Hemicellulase and shows excellent free-run juice yield and colour extraction.

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  • ENZYME TYPE

  • CHARACTERISTICS

  • PRODUCT SHEET

  • SAFETY DATA SHEET

  • NATURASE® L mg

    Recommended for: lees aging and treatment of wines from botrytis contaminated grapes.

  • NATURASE® L mg is a highly active enzymatic preparation containing β-glucanase produced by a classical selected strain of Trichoderma ssp. Specifically developed to facilitate and enhance yeast cell lysis, particularly in lees aging and wine maturation. NATURASE® L mg is especially recommended for late harvest wines.

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  • NATURASE® P Intense

    Recommended for: clarification, hot maceration and thermovinification of red, rosé and white must at temperature up to 80°C.

  • NATURASE® P INTENSE is a highly concentrated pectolytic enzyme, produced from a selected classical strain of Aspergillus niger. Due to its superior temperature stability, only one addition of the enzyme is required. It exhibits very high pectin-lyase activity, essential for breaking down esterified pectin. Additionally, it contains secondary activities such as Polygalacturonase, rich in endo-PG, Pectin Methyl Esterase, and Arabanase.

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  • NATURASE® Rose

    Recommended for: gentle colour extraction and stabilization on rose wines.

  • NATURASE® ROSE is a concentrated liquid pectolytic enzyme produced at from a selected classical strain of Aspergillus niger. It has been specially developed to limit the extraction of colour during the pressing of grapes for the production of rosé wines, while preserving their unique colour. The major activity is Poly-Galacturonase (PG), rich in endo-PG, which in synergy with Pectin Methyl Esterase (PME) prepares the substrate for the action of PG and Arabanase (AR) for gentle degradation of the branched parts of pectin.

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  • NATURASE® Thiols

    Recommended for: aroma liberation and clarification on white wines especially from grapes such as Sauvignon blanc, Chenin blanc, Ugni blanc, Viognier.

  • NATURASE® THIOLS is a highly concentrated pectinase produced by a classical and selected strains of Aspergillus niger. Specifically developed for the extraction of aromatic compounds in white wine must such as Sauvignon Blanc, Chenin Blanc, etc. It functions well at low temperatures and acidic pH. It liberates flavoursome thiols such as A-3SH, 3SH, 4 MMP from precursors present in the grape skin and provides high expression of tropical fruit aromas such as mango, grapefruit, passion fruit, as well as citrus notes typical of Sauvignon Blanc.

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  • NATURASE® Thiols mg

    Recommended for: aroma liberation and clarification on white wines especially from grapes such as Sauvignon blanc, Chenin blanc, Ugni blanc, Viognier.

  • NATURASE® THIOLS mg is a highly concentrated pectinase produced by a classical and selected strains of Aspergillus niger. Specifically developed for the extraction of aromatic compounds in white wine must such as Sauvignon Blanc, Chenin Blanc, etc. It functions well at low temperatures and acidic pH. It liberates flavoursome thiols such as A-3SH, 3SH, 4 MMP from precursors present in the grape skin and provides high expression of tropical fruit aromas such as mango, grapefruit, passion fruit, as well as citrus notes typical of Sauvignon Blanc.

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  • NATURASE® Ultra Cold

    Recommended for: wine clarification at low temperature.

  • NATURASE® ULTRA Cold is a highly concentrated pectolytic enzyme produced from selected classical strain of Aspergillus niger. It has been developed especially for clarification by flotation at low temperature. It contains different activities such as: Pectin lyase to break down the esterified pectin, Poly-Galacturonase (PG) rich in endo-PG activity that in synergy with the PL assure a faster clarification, Pectin Methyl Esterase (PME), which prepares the substrate for the PG action and Arabanase for a further degradation of ramified parts of the pectin.

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  • NATURASE® WF Ultra

    Recommended for: clarification by flotation on white and rosé wines.

  • NATURASE® WF ULTRA is a highly concentrated pectinase produced from a selected classical strain of Aspergillus niger. It has been especially designed for clarification by flotation. The product contains various enzymatic activities such as Pectin-lyase, Polygalacturonase and Pectin Methyl Esterase in an optimised ratio to ensure excellent flotation and to promote rapid clarification.

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  • NATURASE® WG

    Recommended for: maceration, color extraction and aroma liberation in quality red wines.

  • NATURASE® WG is a concentrated pectolytic enzyme, produced from a selected classical strain of Aspergillus niger. It contains different pectinase activities such as: Pectin lyase (PL), as main activity, fundamental to break down of esterified pectin, Polygalacturonase, (PG) rich in endo-PG activity that, in synergy with the (PL), performs a faster clarification, Pectin Methyl Esterase, which prepares the substrate for the PG action, Arabanase for a further degradation of ramified parts of the pectin. It ensures rapid hydrolysis of the pectin and improved pulp pressability with all types of presses.

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  • NATURASE® WG Plus mg

    Recommended for: maceration and color extraction in thermovinification of red wines.

  • NATURASE® WG PLUS is a concentrated pectolytic enzyme, produced from a selected classical strain of Aspergillus niger. It has been developed especially for maceration and the extraction of colour and varietal aromas of structured, quality red wines. It contains different pectinase activities such as: Pectin lyase (PL), as main activity, fundamental to break down of esterified pectin, Polygalacturonase, (PG) rich in endo-PG activity that, in synergy with the (PL), performs a faster clarification, Pectin Methyl Esterase, which prepares the substrate for the PG action, Arabanase for a further degradation of ramified parts of the pectin. In addition this product contains hemicellulase and glucanase which further improves the colour and polyphenol extraction. It ensures rapid hydrolysis of the pectin and improved pulp pressability with all types of presses.

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  • ENZYME TYPE

  • CHARACTERISTICS

  • PRODUCT SHEET

  • SAFETY DATA SHEET

  • NATURASE® WM

    Recommended for: clarification in white rose and light red, and grape skin maceration.

  • NATURASE® WM is a concentrated pectolytic enzyme, produced from a selected classical strain of Aspergillus niger. It contains different pectinase activities such as: Pectin lyase (PL), as main activity,bfundamental to break down of esterified pectin, Polygalacturonase, (PG) rich in endo-PG activity that, in synergybwith the (PL), performs a faster clarification, Pectin Methyl Esterase, which prepares the substrate for the PG action, Arabanase for a further degradation of ramified parts of the pectin. It ensures rapid hydrolysis of the pectin and improved pulp pressability with all types of presses.

download
download

  • NATURASE® WM mg

    Recommended for: clarification in white rose and light red, and grape skin maceration.

  • NATURASE® WM is a concentrated pectolytic enzyme, produced from a selected classical strain of Aspergillus niger. It contains different pectinase activities such as: Pectin lyase (PL), as main activity,bfundamental to break down of esterified pectin, Polygalacturonase, (PG) rich in endo-PG activity that, in synergybwith the (PL), performs a faster clarification, Pectin Methyl Esterase, which prepares the substrate for the PG action, Arabanase for a further degradation of ramified parts of the pectin. It ensures rapid hydrolysis of the pectin and improved pulp pressability with all types of presses.

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