Œnozym® Thiols is used during alcoholic fermentation and enhances the liberation of thiol aroma precursors such as 4MMP (boxwood) and 3MH (citrus fruit) and thus indirectly increases conversion by the yeast to A-MSH (tropical fruits).

Added during maturation or a few weeks before bottling, Œnozym® Thiols will help to free thiol precursors (4MMP and 3MH) already present in the wine (which, when in precursor state linked to cysteine or glutathione, are non-oxidizable compounds). The conversion to A3MH by the yeast is impossible in this case.

• Liberation of thiol precursors to thiols (increase the % of conversion)
• Depending on the moment when used, possibility to modulate the final aromatic profile of the wines

Œnozym® Thiols helps to increase the thiol aromatic intensity of a wine to increase the lifespan of the aromas. Œnozym® Thiols can also be added to wines just before bottling, thus decreasing the risks of losses through oxidation.

This product is allowed for a use in Organic and NOP according to the current regulations.

Dosage: 4-6 mL/hL