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Enzymes

When it comes to modern winemaking, the use of brewing enzymes is vital in ensuring the overall quality and consistency of the wine. Fermentation enzymes help to make the brewing process more accessible and effective. In addition, they help improve flavour and aroma, leading to a higher quality product. Finally, enzymes reduce the amount of water, energy, and waste produced during winemaking, making it a cleaner and more efficient process.

Here at The Bottle Jar Store, we sell a wide variety of enzyme products for use in brewing and winemaking. Take a look at our selection below to find out why you should choose us for your winemaking supply store.

CLARIFICATION, SETTLING, FLOTATION, EXTRACTION AND AROMATIC EXPRESSION OF YOUR WINES.

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What Are Enzymes?

Enzymes are naturally occurring proteins that are produced by all living organisms. They help to facilitate biochemical reactions in humans, animals, and plants. While they are biological in nature, they are not in themselves living organisms, but simply catalysts for these reactions. There are many types of enzymes that occur in nature, and each has its own unique structure. Each type of enzyme acts upon different compounds to create chemical reactions. In addition, factors such as temperature and acidity can also have an impact on how these enzymes perform.

How Are Enzymes Used in Wine Making?

Enzymes can only occur in nature and therefore cannot be created artificially. To produce brewing enzymes used for winemaking, you need to extract them from microorganisms during the fermentation process. Once extracted, they are then purified and turned into fermentation enzyme products. These enzymes can help wine-making and brewing in several ways. Primarily, they are used to prevent certain biological components from spoiling the quality of the wine. For example, pectolytic enzymes help prevent pectin compounds from turning the wine into jelly. At the same time, enzymes that work on glucose molecules can help release terpenes that increase the aromatic quality of the wine.

Enzymes and Floatation

Floatation is a clarifying process that makes impurities float to the top, leaving the wine at the bottom. It is a popular method of winemaking as it reduces the processing time, can be done at room temperature, and avoids oxidation and spoilage. In order to ensure the floatation is successful, brewing enzymes must be added as soon as the process starts. The enzymes help break down the pectins that impede floatation as well as eliminate elements that could spoil the wine. Other factors such as temperature and the equipment used can further improve the floatation process.

The Bottle Jar Store

Here at The Bottle Jar Store, we have earned a reputation for producing high-quality glassware products. We also provide a variety of oenological goods for creating wine, including yeasts and enzymes. All of our products will be delivered safely to your house by courier once you purchase from us. Visit our winemaking supply store or get in touch with us online for additional details.