The use of enzymes improves extration of fruit, clarification and filtration performance. Panzym and SIHAZYM enzymes are mainly used in the fruit juice, spirits and wine sectors. The cleaned, specific and highly active enzyme preparations are an essential tool for modern fruit processing.
Filtration problems are common during aging and before bottling. The causes of these difficulties in filtration frequently occur in the grape and must stages, and can be eliminated prior to filtration through targeted enzyme treatment to break down the structure of high molecular structures (like pectins and glucans).
The preventative use of enzymes, both in the mash/must stage and in young wine thereby helps to avoid high additional costs from blocked filters and the resultant downtimes in filling.
The success of the enzyme treatment here is mainly dependent on the dosage amount, temperature and exposure time.