For white wine, we offer enzymatic solutions tailored for maceration and extraction, clarification, as well as the release of aroma precursors and the prevention of protein haze. We also provide enzymes specifically designed for distillation wines and for aging on lees.
For red wine, we offer enzymatic solutions designed for maceration, extraction, and clarification. Our enzymes are also suitable for thermovinification, ensuring optimal quality for your productions.
For rosé wine, we offer enzymatic solutions tailored for maceration, extraction, and clarification, with a particular focus on preventing protein haze.
Vinolyve enzymes are designed to enhance the efficiency of maceration and extraction processes, even with difficult-to-press grapes. They are suitable for white, red, and rosé wines.
Clarification
Benefit from a faster must clarification process, whether static or through flotation.
Revealing aromas
Vinolyve enzymes enhance the release of glycosylated aroma precursors in wines.
Lees aging
Our beta-glucanases promote yeast autolysis during aging on lees, thereby releasing mannoproteins that accelerate the bâtonnage stage.
Protein turbidity prevention
Aspergillopepsin is an acid protease that prevents protein haze in white wines.
Filtration
Our enzymatic solutions optimize the filtrability of wines. We have developed specific enzymes that quickly restore the performance of filtration membranes in lees.
DISCOVER MORE ABOUT OUR ENZYMES
Let the magic happen
Are you looking for more information on our enzymes for winemaking? Explore our detailed technical datasheet.
At Solyve, our R&D department is dedicated to supporting you at every stage, from the laboratory to real-world testing at your production sites. If you encounter any issues, our team is here for you, attentive to your needs, to offer tailored solutions.