| Vinoferm Zymex |
Pectinase, arabinase, β-glucosidase |
Releases natural aromatic compounds, enriches taste and aroma |
Wine and distillate aromatization |
| Vinoferm Zymex Aroma |
Same complex (pectinase, arabinase, β-glucosidase) |
Increases aroma and fullness in wine and distillate |
Enhancement of aromatic taste and scent properties |
| Enzyme Vinoferm Zymex 4000 (liquid) |
Pectinase active ingredient |
Reduces pressing time up to 50%, increases juice yield up to 10% |
Improving press efficiency and juice yield |
| Enzyme F (Chimica Franke) |
Pectinase, maltodextrin, NaCl |
Improves clarification and filtration capacity, enables better clarity and color tone |
Clarification and filtration facilitation |
| Enzyme EXCF (Chimica Franke) |
Pectinase, maltodextrin, NaCl |
Helps quickly and efficiently separate sediment, improves color and taste |
Effective clarification and color stabilization |
| Trenolin Frio (Erbslöh) |
Highly active liquid pectinase, cold-resistant |
Breaks down 100% pectin within 75 min at 8°C; accelerates clarification and color separation, improves pressing |
Cold fermentation, processing pectin-rich masses at low temperatures |
| Trenolin Bouquet PLUS |
β-glucosidase (aroma-releasing), depectinase-free |
Releases varietal compounds (terpenes and aromas), preserves fragrance; suitable for use before fermentation |
Maximum aroma preservation in wine at different production stages |
| Fructozym COLOR (Erbslöh) |
Pectinase in liquid form, pigment extraction |
Efficient extraction and stabilization of pigments in colored juices |
Optimizing pigmentation of colored juice products (e.g., berry juices) |