Depectil enzymes by Lallemand

The Lallemand enzyme family

In winemaking technology, enzyme treatment of white grape must and mash is recommended both to facilitate processing and to improve quality.    
Enzyme preparations exhibit different activities that can reduce filtration costs and help release the aroma compounds naturally present in the grapes.

In the case of red grapes, enzyme treatment is particularly important to enhance and stabilize color extraction, contributing to the bright, deep color typical of red wines. The use of enzymes during winemaking also enables higher juice yields, making wine production more cost-efficient.

It is essential to select enzymes that are highly purified and free from unwanted side activities such as depsidase and oxidase.

How to use enzymes?

DEPECTIL® enzymes are very easy to apply. They dissolve quickly in 10 times their weight of water, must, or wine before being mixed into the full batch.

What does FCE mean?

Free Cinnamoyl Esterase (FCE) indicates that DEPECTIL® enzymes contain very low levels of cinnamoyl esterase. This significantly reduces the amount of volatile phenol precursors.

When should DEPECTIL® be added?

• As early as possible: directly on the freshly harvested grapes.

• From the end of alcoholic fermentation in the case of DEPECTIL® ELEVAGE and DEPECTIL® AR.

How do DEPECTIL® enzymes interact with other winemaking products?

• Bentonite is the only product that irreversibly inactivates DEPECTIL® enzymes. Therefore, bentonite should be added at least 2 hours after enzyme addition.

• SO₂ (in typical winemaking concentrations), gelatin, and silica gel do not affect enzyme activity, although it is recommended to add them separately.

What is the optimal temperature?

DEPECTIL® enzymes are active between 5°C and 60°C.
Above 60°C they become denatured and therefore ineffective.
At very low temperatures, reactions slow down, so in such cases, an increased dosage is recommended.

Order DEPECTIL® enzymes in our WEBSHOP. with huge harvest discounts!