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Enozym Glucan is an enzyme preparation with ß-1,3-1,6 glucanase activity, specifically designed for the hydrolysis of glucans present in musts and wines.

Wine style

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  • Improves clarification and filterability. It enables the degradation of the ß-glucans produced by Botrytis cinerea in grapes, which prevent the settling of musts and the clarification and filtration of wines.
  • Accelerates aging on lees. It acts on the ß-glucans of yeast cell walls, allowing the extraction of polysaccharides.


Treatment of musts and wines affected by rotting.

  • In musts, it improves the racking. Applied together with pectolytic enzymes, it helps colloid precipitation and avoids subsequent clarification and filtration problems.
  • In white and red wines, from grapes with rottenness, it allows and improves its clarification and filtration.

Improvement of wine clarification and filtration. The combination of Enozym GLUCAN with an enzyme of pectolytic nature (Enovin CLAR or Enovin PECTINASE):

  • Reduces the dosage and effectiveness of the clarifier
  • Reduces lees volume and increases yield.
  • Improves filtration performance and quality.
  • Improves clarification and quality of press wines.
  • It allows the clarification of wines from overripe or raisined grapes.

Aging on fine lees increases the extraction of polysaccharides (mannoproteins) that confer greater body and structure.

  • Reduces aging time on lees.
  • Avoids risks of reduction and microbiological deviations resulting from long barrel aging.
  • Improves its subsequent filtration, avoiding aromatic losses during this stage.
  • The application in red wines helps color stability and softens tannins.


Treatment of musts/wines affected by rot.

White wine: > 3 g/hl

Red wine: > 3 g/hl

Improvement of wine clarification and filtration (*)

White wine: > 3 g/hl

Red wine: > 3 g/hl

(*)Combination with pectolytic enzymes at a dose of 2 g/hl.

Breeding on lees.

White wine: 3 g/hl

Red wine: 5 g/hl



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