Extraction enzymes are a popular choice for winemakers seeking to ease the extraction process through implementing enzymatic cell degradation. The enzyme activity on the grape skin ensures the release of must and a reduction in the viscosity, or glutinous consistency, of the mash. Vinozym Process optimizes the traditional benefits offered by extraction enzymes, with the added flexibility needed to supplement the mechanical extraction techniques associated with short-maturation wines.
“Our new enzyme will generate superior performance in classical as well as in thermo extraction processes,” says Guillaume Trepo, Wine Marketing Specialist at Novozymes.
Enhance extraction and cut costs
Vinozym Process enables a potential increase in must yield of 5–10% and a reduction in the volume of gross lees by up to 50%, ultimately resulting in increased profitability for the winemaker. Productivity gains are also generated through reduced production time and optimized capacity of the existing extraction equipment.
“One satisfied Novozymes customer using Vinozym Process on white grapes enjoyed an increase in must yield of 7% while reducing the press cycle from 230 to 170 minutes,” says Rémi Lévèque, Account Manager at Novozymes. This success story translates to an impressive economic benefit of at least EUR 5,600 for each batch of 1,000 hl treated.
Vinozym Process is an innovative answer for wine manufacturers seeking to increase yield, clarification, and quality while maximizing the capacity of their extraction equipment. The value and efficiency of Vinozym Process makes it an excellent economical solution for short-maturation wine production.
“Vinozym Process primarily aims at improving the extraction processes in terms of speed, performance, and cost,” says Frédéric Issenhuth, Global Marketing Manager, Wine and Juice at Novozymes. “This helps winemakers reduce gross lees – or remains – and increase juice yield, while increasing color intensity and tannins.”
The quality of the resulting wine is improved, displaying an increase of up to 10% color intensity, up to 50% more tannins after alcoholic fermentation, and intensified aroma and body.
“The secondary key benefit is the reduction of turbidity by up to 90% after extraction,” Frédéric Issenhuth continues. “This helps a winemaker save essential time and costs during the clarification process.” This level of success is also achieved in wines that are traditionally difficult to produce, such as high-pectin white musts from Semillon, and in thermo-treated red musts.
The science behind the sensation
Vinozym Process starts working at the very beginning of the wine process. Selected pectinases within Vinozym Process hydrolyze the cell wall polysaccharides and ensure the release of must, resulting in easier processing and a higher yield.
“Vinozym Process proves its efficiency by increasing the overall must yield,” says Rose-Marie Canal-Llaubères, Customer Solutions Manager at Novozymes. “Thanks to selective enzyme activities, the grape must is easily extracted through the press, and the volume of low-pressing fractions increases.”
After pressing, the grape must is usually turbid and shows a certain viscosity due to the presence of pectins. Pectinases from Vinozym Process act on the pectin matrix and colloidal structure of difficult musts to reduce the must viscosity and enable faster and easier settling of the must. Good clarification is essential for winemakers to quickly achieve a sufficiently low turbidity before alcoholic fermentation. The increase in the speed of the settling process also reduces the risk of the development of spontaneous fermentations of endogenous microflora, and protects the qualitative elements of the must such as flavor, body, and aroma.
“Vinozym Process has helped to reduce the pressing time by 30% in white and rosé production. This is a major benefit for large wineries having to deal with large volumes of grapes every day and who have to reach good clarification prior to fermentation within a very short period of time,” says Rose-Marie Canal-Llaubères. “Thanks to the good clarification effect, the must is easier to depectinize and filter and this enables smooth downstream processing such as the use of rotary vacuum filters.”
Specific pectinase activities contained in Vinozym Process ensure the efficient release of valuable tannins, anthocyanins, and aroma precursors from the skin, increasing the quality of the resulting wine. “Vinozym Process is helping both the process and the quality of the wine,” says Rose-Marie Canal-Llaubères. “It’s important for each winery to monitor the benefits – the increase in must yield and clarified juice volume generates rewarding economic gains.”
Sustainability for the future
Not only does this extraction enzyme offer exceptional benefits while improving profits and cutting costs, it is also eco-friendly. In times of environmental concern, future sustainability is a hot topic. As Vinozym Process enables wineries to maximize the efficiency of extraction equipment and techniques, it results in a reduction in energy consumption. The increase in yield experienced means that more wine is produced from the same quantity of grapes, indicating that these fruits can be used more effectively as a raw material in wine processing.
Experiencing excellence
Throughout 2007, Vinozym Process was successfully tested by many wineries, with over 15,000 tons of grapes treated for the production of short-maturation wines, and they were pleased and excited by the results they experienced. In 2008, based on sales in the northern hemisphere, Vinozym Process is forecasted to become Novozymes’ second biggest granulated enzyme for the extraction step.
Working with the wine
This Novozymes bioinnovation effectively enhances the extraction process through increasing must yield and improving the effectiveness and capacity of the existing production equipment. The value of the final product also grows due to improvements in color, tannins, and flavor. Considering how effective and economical Vinozym Process is, the choice to implement such an easy and innovative solution when producing short-maturation wines should be a simple one.
Experience Vinozym® Process
If you are a winemaker and want to experience excellence, contact wineprocessing@novozymes.com to request a sample of Vinozym Process.
Learn more
Visit the wine industry under Products & Solutions at Novozymes.com, and watch the new video to learn more about enzymes in winemaking.