THE LAMOTHE-ABIET SHOP

OENOZYM® CRUSH is an enzymatic preparation formulated for red and white grapes. It is highly concentrated and purified of Cinnomoyl Esterase and Anthocyanase activities. OENOZYM® CRUSH improves the maceration and extraction of compounds present in the grape skins such as anthocyanins, tannins, polysaccharides and aromatic precursors. Used directly on grapes for white and red grapes, OENOZYM® CRUSH greatly increases the yield of free run juice or wine and contributes to the clarification.Dosage: 20 - 40 ml/tonPackaging: 1 L

Concentrated pectinase for clarification and flotation of juices and wines in white, rosé and red winemaking.

Dosage: 2-4 mL/hL

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

Terpenes and C13-norisoprenoids are compounds that are naturally present in grapes and contribute to the varietal aroma of wines. They are largely found in wines in their odorless form, as glycosylated precursors (linked to sugar molecules).

Œnozym® Fruity White has glycosidase activities which allow to cut the glycosyl groups from these precursors, thus freeing the aromatic molecules, which will increase the aromatic profile of white and rosé wines.

Œnozym® Fruity White is especially recommended for terpenic varieties (Muscat, Gewürztraminer, Riesling, etc.). It can also be used on all other varieties, particularly for the revelation of ß-damascenone which enhances of the fruity profile of wines.

Œnozym® Fruity White contains pectinases which help to clarify wines.

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

Dosage: 3-6 g/hL

Enzymatic formulation that combines pectinase and betaglucanase

VinoTaste® Pro is a purified enzymatic preparation of pectinase and beglucanase. It is very helpful enzyme in a situation of contaminated grapes and high glucan content. VinoTaste® Pro ensures a rapid clarification of wines directly after alcoholic fermentation thanks to the hydrolysis of polysaccharides, which reduces the clarification time. VinoTaste® Pro also improves the organoleptic complexity of wines by increasing the roundness and volume in the mouth.

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

Applications: Any types of wines. Shorten ageing. Shorten sparkling ageing. Mouthfeel build-up. Contaminated grapes.

Dosage: 6-10 g/hL

Packaging: 250 g

Œnoflow® Max, with its formulation rich in specific enzymatic activities (pectinase, AG-II hydrolase, hemicellulase, and β-glucanase), offers a broad spectrum of action and targeted activity on the branched regions of the pectic chain (AG-I, AG-II, and AGPs). This complete hydrolysis of suspended polysaccharides significantly improves wine filterability and greatly reduces filter clogging issues.

The β-glucanase activity of Oenoflow Max is especially beneficial for enhancing wine filterability, particularly in cases impacted by Botrytis.

Dosage: 5mL/hL