Gusmer Wine Catalog 2023-24

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Liquid & Micro-Granulate Enological Enzymes for Winemaking

Enological enzymes have proven their value in wineries around the world to produce wine with enhanced varietal aroma, flavor, mouthfeel and color. Phenolic compounds include natural color pigments, natural tannins, and many flavor and aroma compounds. Polysaccharides, including pectin, are chains of sugar molecules and make up the structure of grape cells. Phenolic and polysaccharide content and composition vary greatly between grape varieties and are determined by factors such as the form and structure of grapes, climate, vintage quality, soil type, drainage, and harvesting practices. Most of the desirable phenolics are contained in the epidermic and hypodermic cell layers of the grape skin. Selective release of these flavor, color and aromatic compounds serves to increase varietal intensity without introducing undesirable components. The right blend of enzymes, added at the crusher, will slightly perforate the cell wall structure of these cells allowing the gentle diffusion of juice, tannins and anthocyanins early in the maceration period and with less mechanical force leading to more supple tannins.

Maceration and extraction enzymes are used to help release juice from grapes and desired contents such as flavor, tannin, color and other key phenolic compounds from juice and skins. Free-run juice volume and press capacity can be increased significantly with the application of extraction enzymes while shortening maceration time and effort. For red grapes in particular, macerating enzymes help break down cell walls for a more gentle phenolic extraction, resulting in improved color stability, aroma and rounder mouthfeel. Clarification and filtration enzymes are used to maximize clarification speed and yield. They improve settling or flotation while reducing the volume of gross lees. Correct and rapid depectinization is essential to achieving low viscosity and the formation of floc necessary for successful flotation. Filtration enzymes are used to degrade remaining soluble pectins and polysaccharide colloids to save wine, material and time during filtration. Aroma liberating enzymes release bound terpenes in white wines, allowing for the natural fruit and floral characteristics in the wine to be revealed. They also aid in post fermentation clarification. Gusmer offers both micro-granulate and liquid enological enzymes in purified formulations for any winemaking regime.

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