Enzymes
Enzymes are natural protein catalysts that facilitate and increase the rate of chemical reactions.Enological enzymes are used to accelerate natural reactions that would otherwise occur slowly in wine. Enzyme use can promote fruit and spice characters while reducing sulfur off-odors, herbaceous and mineral characteristics. For most enzymes, the addition to grapes as soon as possible helps with extraction of aroma precursors, reduces maceration time and helps increase juice yield.
In 2010 we are offering our long popular Scottzymes together with Lallzymes from Lallemand. While new to us, Lallemand Lallzymes have been an established tool for North American winemakers for almost two decades. Lallemand has used its worldwide net work to develop enzymes for specific winemaking applications. Lallzymes are the result of in-depth analysis and testing at technical institutes and wineries on five continents. All Lallzymes are granular and sourced from Aspergillus niger fermentations (not sourced from genetically modified organisms).
Scottzymes are the product of natural Aspergillus niger fermentations (not sourced from genetically modified organ isms). They are Kosher (but not Kosher for Passover). To accurately dose liquid Scottzymes, first calculate the dosage then dilute to a 10% solution (v/v). All Scottzymes except BG are liquids and all liquid Scottzymes are offered in 1 kg bottles. All liquids except HC are also offered in 25 kg totes. The HC tote is 30 kg. One liter of Scottzymes equals 890 mL while 25 and 30 kg totes are 22.25 and 26.7 liters respectively.