Oenological enzymes are highly precise biological catalysts. In fact, they are able to speed up a number of biochemical reactions occurring in grapes, must and wine that would otherwise take place too slowly.
Enzymes are tools that are used for a variety of purposes during the various stages of winemaking: speeding up clarification and flotation processes, extracting aroma precursors, polyphenols and polysaccharides, promoting color stability, improving filterability of musts and wines, and aiding the release of varietal aromas.
EXPERTI enological enzymes have been selected in order to offer ideal safety and performance. Many enzyme preparations are also subject to a purification process, which can eliminate any undesirable activity toward wine quality (e.g., cinnamyl esterase and anthocyanase).