Winemaking / Markets Served

Clarification and Filtration Enzymes


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.

Novoclair Speed (Premium White Wines)

Ultrazym 100G (Popular Premium White, Rosé, Red & Fruit Wines)

VinoClear Classic (Popular Premium White, Rosé, & Red Wines)

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