Enzymes

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Oenological, vinegar and oil sector: products for fermentation, filtration, clarification and stabilization of wines and vinegars. Olive and seed oil filtration and treatment products. Biotechnology (yeasts and derivatives, bacteria, enzymes) applied to the food industry. Hygiene and disinfection in the wine, vinegar, and oil sectors.

Improving yield and quality of flower must, reducing processing time, increasing aromatic potential, optimizing color extraction, refining wine….to each goal the right enzyme.

ULTRasi Darkberry

Depliant

Powder group of enzymes with pectolitic action. It also shows a strong extraction power of colour (anthocyans) in red grapes.

ULTRasi Flot

Depliant

Liquid enzyme that expresses its full potential when preparing the must for flotation process, since it is characterized by an excellent combination of fundamental pectolytic activities. Ideal with both continuous and discontinuous floaters.

ULTRasi Extreme

Depliant

Pectolytic enzyme with an important pectin lyase activity. It ensures the rapid depectinization in difficult conditions.

ULTRasi G

Depliant

Are specific pectolytic enzymes for fining and clarifying white grape musts, in different areas and conditions, in a short time. Quickly active over a wide pH and temperature range.

ULTRasi L

Depliant

Are specific pectolytic enzymes for fining and clarifying white grape musts, in different areas and conditions, in a short time. Quickly active over a wide pH and temperature range.

ULTRasi Passion

Depliant

Enzyme with secondary macerative activity, specific to enhance the expression of varietal thiols.

ULTRasi Redberry

Depliant

Liquid enzyme for red grape maceration and thermovinification. It is particularly indicated for ready to drink young red and rose wine maceration. Excellent in thermovinification

ULTRasi Select

Depliant

Liquid enzyme for red grape maceration and thermovinification.It is particularly indicated for ready to drink young red and rose wine maceration.

Aromazina

Depliant

Pectolitic enzymatic complex with aromatic-varietal action. Releases aroma precursors (terpenes and norisoprenoids) present in grapes in odorless glycosylated form.

Betazina

Depliant

This enzyme allows to fasten the yeast decomposition during “elevage sur lies”, thanks to its beta-glucanasic activity. Aging on lees increases the complexity of the wine and improves its stability. In botrytized vintages it facilitates filtration operations.

ULTRasi 4Skin

Depliant

Aroma and structure expression for varietal white wines. During the grape skin maceration, it heightens the extraction of the varietal aromas and gives the final wines a complex sensory profile.