View Table of Contents IFF PEKTOZYME TM & BioSelect ® Enological Enzymes
Improve Yields, Color, Clarification & More
Enological enzymes have proven their value in wineries around the world to produce wine with enhanced varietal aroma, flavor, mouthfeel, and color. Selective release of these flavor, color, and aromatic compounds from the epidermic and hypodermic cell layers of the grape skin serves to increase varietal intensity without introducing undesirable components. The right blend of enzymes can be used to enhance and support the winemaking process to achieve desired and reliable results. These enzyme activities are offered by Gusmer as IFF liquid enzymes and BioSelect micro- granulate enzymes. • Shorten maceration times while increasing higher quality free run juice volumes • Enhance color stability, aroma, and mouthfeel in red wines • Improve settling or flotation while reducing the volume of gross lees • Increase varietal aromas in white wines
Customer Testimonial
“Getting higher yields since we are a smaller winery is beneficial to us, but also the quality of the wines and the color stability in using those enzymes adds value to our wine.”
BioSelect enzymes are stocked at all Gusmer warehouses and are readily available during harvest at the Gusmer Napa and Sonoma locations.
Christopher McIntosh, Winemaker / Co-Owner Edge of the Lake Vineyards - Valley View, TX
18 2025 - 2026 Gusmer Enterprises, Inc. Wine Products Catalog
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