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- Anti-Oxidants and Preservatives
- Acids & Acid Adjustment Agents
- Yeast Nutrients and Enhancers
- Tannin Products and Mouthfeel Enhancers
- Color Enhancers
- Fining and Clarifying Agents
- Tartrate Stabilization Agents
The addition of various enzymes to your commercially made or home made wine can increase the overall quality of the resulting wine by offering beneficial properties for the wine, such as better settling and lees compaction in juices, enhancement of aromatic intensity, haze prevention, better color extraction, better color stability in reds, conversion of starch to sugar and ‘free run’ yield increases or increased juice yield during crushing or pressing.
To learn more about use of Enzymes, visit our Winemaking 101 page.