Winemaking / Markets Served

Fermentation

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wine-glasses

Enological enzymes have proven their value in wineries around the world to produce wine with enhanced varietal aroma, flavor, mouthfeel and color. Novozymes, the world’s largest manufacturer of enzymes for foods and beverages, introduced the first enzyme for wine processing over 35 years ago. Together, Novozymes and Gusmer have dedicated many years of research and application development to the continued advancement of enzyme treatments in winemaking.

Novozymes enzymes are blends of purified enological enzymes that can be used to enhance and support the winemaking process to achieve desired and reliable results.

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As the world leader in bacterial cultures for food industries, Chr. Hansen has committed Research & Development and advanced production resources to providing the best malolactic bacterial cultures to the wine industry. Chr. Hansen preparations are not only tested for viability, but each batch is also tested for the cell’s ability to covert malic acid to lactic acid. Chr. Hansen is the only company that utilizes the MACC test (‘Malic Acid Conversion Capacity Test’) as a quality control parameter for each batch produced.

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