SIHA pectinases have been used for decades to aid in the degradation of pectins, providing significant increases in juice yield. Our long-standing practical experience with refined, cleaned, targeted and highly active SIHA enzyme preparations helps to increase yields, press capacities and margins in the fruit juice, spirits and wine industry.
Naturally occurring wine enzymes served as the basis for the development of more efficient enzymes in higher concentrations.
Enzymes can be added for different purposes during different stages of wine production:
Must clarification: natural and gentle with SIHAZYM Claro enzyme
Mash extraction: increase juice and color yield with SIHAZYM Extro enzyme
Filtration improvement: gentle and simple breakdown of filtration-inhibiting substances with SIHAZYM Fine and SIHAZYM Wine Clear enzymes
General application: must clarification and mash extraction with SIHAZYM Uni enzyme
Monoterpene release: release of odor-active aromas with SIHAZYM A enzyme