Pre-fermentation Steps
What are your winemaking pre-fermentation steps? Take a look at the solutions we provide for each option.
Grape heat-treatment
Thermovinification, flash-détente, hot maceration: what each technique gives, and why hot musts need a heat-stable pectinase to clarify before fermenting.
Grape pressing
Pectins make pressing slow and juices cloudy. How a pectinase raises pressed-must yields, shortens pressing cycles and protects the juice from oxidation.
Grape skin contact
Skin contact releases aroma precursors and thiol potential. How pectolytic enzymes shorten maceration and raise the aromatic yield of white and rosé musts.
Juice clarification
Clarifying white and rosé must before fermentation. How pectinases speed up settling and flotation, what to do with difficult juices, plus test protocols.
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With a highly qualified team of experts in many fields, Oenobrands strives to offer winemakers’ novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.
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