Join Us At WIN Expo

Aroma Enhancement Through Post-Fermentation Enzyme Use

Enzymes are biological tools that can be used at almost every stage of the winemaking process to improve quality, save costs, and help avoid downstream challenges. Join us as we demonstrate how RAPIDASE REVELATION AROMA can be used post-fermentation to reveal hidden varietal-based aromas. Although varietal aroma compounds are released into the juice or must they are mainly present in a bound, odorless form. Due to the B-glycosidase activity in RAPIDASE REVELATION AROMA these bound aromas are released thereby increasing the fruity, floral, citrusy, and spicy aromas of red, white, and rosé wines.

This trial tasting is complimentary with attendance to the WIN EXPO Conference & Trade Show

Sonoma County Fairgrounds, Santa Rosa, CA
Thursday, December 1, 2022
Tasting Details: 10:00 - 11:00 am in Booth #718


Enzymes Can Improve Wine Aroma


Aroma compounds are found in grape skins and the pectin layer immediately beneath the skins. Aroma compounds are either free (odor-active) or bound (odorless). Both types are extracted into juice via skin contact and/or pressing. Enzymes can help increase extraction of both free and bound aroma compounds and can also convert bound into free. Pectinases with β-glycosidase activity are well-suited to achieving both goals and can be used at multiple stages of the winemaking process:

Pectinase Activity for Pre-Pressing

The pectinase activity of these enzymes makes them useful as pre-pressing, skin contact enzymes. They will break down the skins and pectin layer allowing aroma compounds to more readily extract during pressing.

This action is not compound-specific and will help release many types of free and bound aromas including terpenes, thiols, and isoprenoids. These compounds collectively contribute to aromas including fruity, floral, citrusy & spicy that help determine a grape’s varietal character.

β-glycosidase Activity for Post-Fermentation

Bound aroma compounds are odorless upon extraction into the juice and must be converted to the free form before they can contribute to wine aroma. Thiols are found bound to amino acids and these bonds can be cleaved by enzymes found in yeast. Terpenes and norisoprenoids, on the other hand, are found bound to sugars and these bonds can be cleaved by enzymes with β-glycosidase activity. This action is inhibited if sugar is > 50 g/L, so they work best after fermentation. Bound terpenes exist at much higher concentrations than free terpenes, so releasing them is critical to making the most of the aromatic potential of the grape.

With post-fermentation use, it is important to note that β-glycosidase activity will continue until inhibited (with a bentonite addition). These enzymes should be bench trialed or the wines should be closely monitored to determine the appropriate amount of enzyme action.

For more information on how enzymes can improve wine quality, read our article "Enzymes Can Improve Wine Color, Aroma, and Texture"