Purified enzymes to improve clarification, filterability, aroma production and colour extraction
Choosing the right enzyme for your wine
AEB Endozym Muscat
Pectinase enzyme with strong secondary activity of arabanase and rhamnosidase for rapid pectin degradation to improve pressing time and clarification of difficult varieties.
AEB Endozym Rouge
High cellulasic and hemi-cellulasic activity pectolytic enzyme to increase colour and yield in premium red wines while reducing unwanted green tannins and improving filterability of the final wine
AEB Endozym Active
High pectinase and polygalacturonasic activity for rapid settling of white and rose juice. Improves clarity and settling times, reduces unwanted orange hues. .
AEB Endozym Thiol
Liquid carbon-sulphur lyase to facilitate the conversion of grape thiol aromatic precursors. For all white and rose wines
AEB Endozym Rouge Super
Liquid in large format for medium to large production facilities. Like all AEB enzymes, it is purified from Cinnamyl Esterase but still provides rapid extraction of colour and juice from red grapes and reduces lees. Soft, velvety red wines with strong colour and increaed filterability
AEB Endozym ICS 10 Rouge
Super concentrated liquid form for red wines. Minimises storage and handling requirements while providing rapid colour and phenolic extraction. Use at 1-3ml per tonne!
AEB Endozym Antibotrytis
Specifically designed to solve the problem of botrytis-affectd grapes. Prevents polyphenol oxidation by eliminating tyrosniase-laccase enzymes and removes glucans to allow effective settling and filtration of subsequent wine.
AEB Endozym E-Flot
Liquid pectinase enzyme for musts clarified by flotation. Rapid and thorough de-pectinisation even ant cool temperatures to ensure clarification prior to ferment starting.
AEB Endozym Beta-Split
Enhance aromas via terpene release during fermentation or in finished wine. Beta-glucosidase enzyme