Wine Enzymes Under Investigation #4: the colour of red wines

In this 4th edition of Wine Enzymes Under Investigation, we look at the colour of red wines: where does come from and how can it be improved and protected?

The colour of red wines is one of the most important criteria for consumers and influences their purchasing decision.  All winemakers seek to enhance, improve, stabilise and protect colour throughout the winemaking process, from harvest to bottle opening. 

Wine enzymes are one of the tools available to winemakers to help them achieve their goals.  

In this 4th edition of Wine Enzymes Under Investigation, we explain where the colour of wines comes from and how this can be enhanced, protected and stabilised.

We also introduce our wine enzyme LALLZYME B-620, which improves colour extraction and stability over time, and facilitates the pre-fermentation clarification and filtration stages, resulting in significant cost savings in the cellar. 

Want to know more? Read your technical documentation below!