essezym enzymes

Our essezym enzyme range has been specially formulated to deliver superior results and optimal control over every stage of wine production.

Thanks to our state-of-the-art technology, essezym enzymes are able to improve extraction yield, increase colour stability and aid must clarification, thus enabling superior quality wines to be made efficiently.

White

Red

Rosè

Formulated:

L

Main activities:

Pectinases (polygalacturonase, hemicellulase)

Fermentation maceration

Pressing optimisation

Filtration

Maturation on lees

Aroma release

Static defecation, flotation

Malolactic prevention

White

Red

Rosè

Sparkling

Formulated:

mG

Main activities:

Pectinase (polygalacturonase, cellulase)

Fermentation maceration

Pressing optimisation

Filtration

Maturation on lees

Aroma release

Static defecation, flotation

Malolactic prevention

White

Red

Rosè

Sparkling

Formulated:

L

Main activities:

Pectinase (arabinase, galactinase)

Fermentation maceration

Pressing optimisation

Filtration

Maturation on lees

Aroma release

Static defecation, flotation

Malolactic prevention

White

Red

Rosè

Sparkling

Formulated:

mG

Main activities:

lysozyme

Fermentation maceration

Pressing optimisation

Filtration

Maturation on lees

Aroma release

Static defecation, flotation

Malolactic prevention

White

Rosè

Formulated:

mG

Main activities:

Pectinase (arabinase)

Fermentation maceration

Pressing optimisation

Filtration

Maturation on lees

Aroma release

Static defecation, flotation

Malolactic prevention

White

Rosè

Formulated:

L

Main activities:

Pectinase (arabinase)

Fermentation maceration

Pressing optimisation

Filtration

Maturation on lees

Aroma release

Static defecation, flotation

Malolactic prevention

White

Red

Formulated:

mG

Main activities:

Pectinase

Fermentation maceration

Pressing optimisation

Filtration

Maturation on lees

Aroma release

Static defecation, flotation

Malolactic prevention

Red

Rosè

Formulated:

L

Main activities:

Pectinases (polygalacturonase, hemicellulase)

Fermentation maceration

Pressing optimisation

Filtration

Maturation on lees

Aroma release

Static defecation, flotation

Malolactic prevention

White

Red

Rosè

Sparkling

Formulated:

mG

Main activities:

Pectinase + β-glucanase

Fermentation maceration

Pressing optimisation

Filtration

Maturation on lees

Aroma release

Static defecation, flotation

Malolactic prevention

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