Winemaking Enzyme for Wine Production

ART-BW-039 is a concentrated winemaking enzyme preparation designed for professional grape processing and wine production. It is typically applied during crushing, maceration, clarification, or pre-filtration steps where pectin breakdown supports faster juice release, reduced viscosity, improved settling, and more predictable downstream handling. The product is supplied as a free-flowing dry powder or granulate in a 10 kg foil pouch to support industrial dosing, stock rotation, and controlled warehouse storage.

The enzyme profile is selected for pectinolytic activity, with supporting side activities depending on the application grade confirmed at quotation. Typical procurement specifications may include pectinase activity declared on the certificate of analysis, moisture not more than 8%, light tan to beige appearance, food-grade carrier system, and particle size suitable for dry premix or direct dispersion. This is an enzyme processing aid, not a live yeast culture; CFU/g is not applicable. For adjacent fermentation inputs, buyers can review the brewing and winemaking yeast category.

• White wine clarification: helps reduce pectin-related haze and supports compact lees formation before fermentation, centrifugation, or filtration.
• Red wine maceration: supports extraction of juice and soluble grape components during controlled maceration, with dosage adjusted to grape variety, temperature, contact time, and desired processing outcome.
• Press yield optimization: used in grape mash or must before pressing to reduce viscosity and support more efficient liquid separation.
• Filtration preparation: assists with pectin degradation before sheet, membrane, crossflow, or cartridge filtration, helping wineries manage pressure rise and throughput.
• Fruit wine and cider processing: suitable for apple, berry, and other fruit bases where pectin level affects clarification and process flow; pilot trials are recommended.
• Contract beverage manufacturing: supplied for plants that require repeatable lot traceability, defined packaging, and bulk quote on request for seasonal production planning.

Store unopened pouches in a cool, dry, well-ventilated warehouse away from direct sunlight, strong odors, moisture, and oxidizing materials. Recommended storage is below 25°C with relative humidity controlled; avoid repeated heat exposure because enzyme activity can decline over time. Keep the foil pouch tightly sealed after opening and use clean, dry utensils to prevent moisture pickup and cross-contamination.

Typical shelf life is 18 to 24 months from manufacture when stored in original unopened packaging under recommended conditions, with the exact expiry stated on the lot documentation. For use, disperse in cool potable water or add according to the winery’s validated procedure. Do not add to high-temperature process streams unless thermal tolerance has been confirmed for the selected grade.

ArtemisYeast supplies ART-BW-039 for B2B procurement programs requiring lot control, export documentation, and specification review before purchase. Available documents may include certificate of analysis, technical data sheet, safety data sheet, food-grade declaration, allergen statement, GMO status statement where applicable, and country-of-origin documentation. HACCP-aligned and ISO 22000, FSSC 22000, Halal, or Kosher documentation may be available on request depending on the production lot and facility; confirm requirements before ordering.

Each commercial inquiry can be matched to intended use, target activity, packaging, and destination market requirements. Procurement teams may request sample availability, current lead time, pallet configuration, and regulatory documents through the bulk inquiry form. ArtemisYeast also supports supplier qualification through its quality and documentation process.