Crystalzyme products for the Wine Industry from Valley Research

Within the Crystalzyme® line of wine enzymes, three special products have been developed especially for winemakers. Winemakers report the following when using Crystalzyme® wine enzymes to produce their fine wines . . . .

Rapid Clarification
Wine is well clarified early in the winemaking process when Crystalzyme® wine enzymes are used. Rough filtration is not needed and in some cases polish filtration was not necessary.

Color Improvement
Enzyme treatment produces a brighter, more brilliant color. Color extraction happens much more quickly with enzyme treatment, and the color stability is greatly increased. The color extraction is especially dramatic with lower color-yielding fruit. For example, Crystalzyme® treated Grenache exhibits a much more deep, brilliant color than the non-enzyme treated wine. Similar results have been experienced with fruit from sub-par vineyards, as well as fruit that is not optimally ripe.

Increased Complexity
Even with high-quality fruit, treatment with Crystalzyme® adds much more complexity. The enzyme treatment increases the extraction of mature, polymeric tannins. These tannins are also referred to in the wine industry as "soft tannins", which give the wines a rounder, softer mouth feel.

Process Efficiency
Treatment of wine grapes with Crystalzyme® has proven to increase efficiency in the winery. The amount of higher quality free-run juice is increased, decreasing the amount of time needed in the press. This leads not only to increased yields, but also allows tanks to be pressed off earlier in the process, opening up tank space for increased production volume. In general, the enzyme treated wines have needed at least one less day of fermentation, due to the increased extraction and increased free-run.

Sensory Analysis
A panel of professional winemakers from wineries throughout the Yakima and Columbia Valleys of Washington State in the United States have consistently given the highest scores to wines treated with Crystalzyme® as opposed to non-enzyme treated controls. The enzyme treated wines are much more "drinkable", based on softer, more rounded mouth feel and more complex bouquets. The non-enzyme treated control wines need extended aging to evolve into the "easily drinkable" stage. These sensory attributes are well documented and portrayed graphically in polyphenolic profiling studies available through your Valley Research sales representative.

To learn more about the Crystalzyme® enzymes developed especially for wine please click here. A Valley Research technical representative will contact you with the information you need.