Unlock the Full Aromatic Potential of Your Wines

Aromatics are at the heart of a wine’s identity, whether you are aiming for fresh, fruity whites, complex, expressive rosés or a fruit-driven red wines. At each stage of the winemaking process, you have the opportunity to shape and elevate your wine’s aromatic profile. Our targeted range of products offers you a complete toolbox to guide and enhance expression, from grape to bottle. 

1) Enhance Precursors – Set the Stage for Aroma Development

OptiEsters

OptiEster® boosts the formation of fruity and floral fermentative esters by providing key precursors for higher alcohol acetates and fatty acid ethyl esters.

Dosage: 20–40 g/hL
Use: Early fermentation – Enhances fruitiness, lifts aromatics, refreshes overripe grapes, and helps mask smoke taint and vegetal notes.

OptiThiols

OptiThiols® is a formulation of inactivated yeasts rich in reducing compounds that protects against oxidation and promotes the release of aromatic thiols, enhancing citrus and tropical fruit character.

Dosage: 20–40 g/hL
Use: Early fermentation – thiol booster and antioxidant protection.

2) Reveal Aromatic Potential – Unlock the Varietal Signature

Oenozym Thiols

Œnozym® Thiols is an enzyme specifically designed to enhance the release of thiol precursors in white, rose and red wines.

By boosting thiol revelation (4MMP, 3MH, A-3MH), Œnozym® Thiols helps amplify aromatic intensity and improve aroma longevity. It can also be used just before bottling to help protect these aromas against oxidation.

Dosage: 4–6 mL/hL
Use: During fermentation or pre-bottling for thiol enhancement and aroma protection.

Oenozym Fruity White

Œnozym® Fruity White is a pectolytic enzyme with strong glycosidase activity that releases aromatic compounds like terpenes and C13-norisoprenoids from their glycosylated precursors, enhancing the fruity, floral, rose-like, spicy profile of white, rosé and red wines.

Dosage: 3–6 g/hL
Use: During or after fermentation to boost varietal aromas in Viognier, Gewürztraminer Pinot gris, Riesling, Muscat, Syrah, …

3) Protect Aroma – Lock in What You’ve Built

Aroma Protect

Aroma Protect® is very rich in glutathione and other reducing compounds, providing immediate antioxidant protection in wine and lees. By significantly slowing oxidation, it helps preserve the wine’s aromas and freshness.

Dosage: 15–30 g/hL
Use: At the end of fermentation or during aging. Effective alternative or complement to SO₂ for antioxidant protection.

Explore Our Fermentation Booklet Here.

Find all our technical resources online including winemaking guidelines, webinars, and more HERE.