Enzymes - Specific enzymes
LACTOLYSE 
To limit volatile acidity and avoid lactic acetificationLysozyme has the property of inhibiting gram+ bacteria (lactic bacteria) Where alcoholic fermentation stops, blocks the development of lactic bacteria and enables the prevention of lactic acetification without inhibiting alcoholic fermentation.As a preventive measure, enables final volatile acidity to be reduced.Malolactic fermentation can then be started.
MYZYM AROMA
Bringing out aromas from precursors.
MYZYM AROMA is a formulation developed to obtain more aromatic white wines. It has many glycosidic activities, in particular beta-glucosidase.
MYZYM CLEAR
Clarifying botrytised or flesh-laden juices and wines and enhancing filterability.
MYZYM CLEAR features dual main activities:
– highly-purified and concentrated pectolytic activities that hydrolyse grape pectins.– a glucanase activity that reduces polymers (beta (1.3-1.6) glucans) from Botrytis.
In juices altered by Botrytis, this synergy of activities is essential. These juices are particularly difficult to clarify, but are also extremely oxygen-sensitive on account of the oxidative activities of grapes and Botrytis.
MYZYM ELEVAGE
Enhancing richness and aromas by accelerated autolysis of yeasts
MYZYM ELEVAGE is a concentrated glucanase beta activity (1.3-1.6) preparation, whose activity helps free yeast cell wall compounds, responsible for roundness and savours.
MYZYM READY SPIRIT
Liquid formulation for direct-pressing and clarification of juices for distillation products (low PME).
MYZYM READY SPIRIT is a pectolytic enzyme preparation, specially adapted for directly-pressed harvests producing distillation wines. MYZYM READY SPIRIT is low in pectin methyl esterase activity and, as such, limitsmethanol release.