Enological enzymes have proven their value in wineries around the world to produce wine with enhanced varietal aroma, flavor, mouthfeel, and color. Selective release of these flavor, color, and aromatic compounds from the epidermic and hypodermic cell layers of the grape skin serves to increase varietal intensity without introducing undesirable components.

The right blend of enzymes can be used to enhance and support the winemaking process to achieve desired and reliable results.

MACERATION & EXTRACTION
  BioSelect ®  Noir   
       • Increase color extraction and improve color stability in premium red wines
       • Release anthocyanins, tannins, and polysaccharides early in maceration

“We did notice an increase in color. Stability of the color is done really well considering that’s kind of a fight here in Texas since we are dealing with higher pH wines. We’ve noticed even with those higher pHs, the color stability is better with the BioSelect (Noir).”

Christopher McIntosh, Winemaker
Edge of the Lake Vineyard - Valley View, TX

BioSelect ® Blanc 

       • Purified to control cinnamoyl esterase activity and preserve delicate aromas in white wines

       • Increase varietal intensity through the selective release of flavor and aroma compounds from grape skin

CLARIFICATION

BioSelect ® Clear  

       • Settle solids quickly for more compact lees and cleaner fermentations
       • Reduce gross lees volumes and improve filtration for fresh and fruity wines

AROMA ENHANCEMENT

  BioSelect ®  Aroma Plus  

       • Pectinase with β-glucosidase activity to free bound terpenes to enhance varietal aroma in white wines

       • Use with newly fermented or existing wines

       • Recommended for Riesling, Gewürztraminer, and similar wine styles

BioSelect microgranular enzymes are available in 250 gram packs