Exogenous enzymes are commercial product made from natural fungi, which is more efficient and save time in winemaking so is commonly used and become a norm in large production. Laffort is one of the brands. These commercial enzymes preparation are very important to be activated before use. The optimal temperature is 10 – 30 degree Celsius and pH is 2.8 – 4.2 for enzymes to be in active mode. Bentonite is an enzyme inhibitor that should not be used at the same time with enzyme. Total SO2 level should also be kept below 500 ppm.
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