Enzymespath
Winery enzymes in bulk, for wineries, contract crushers and distributors
Enzymespath supplies cellar enzymes to businesses that buy by the drum and by the season: commercial wineries, contract crush and bottling facilities, fruit-wine and cider makers, and the distributors and resellers who supply them. We work on quotes only. There is no shop and no consumer packs.
Request a quote: tell us the product or process step, the quantity you need, and the destination country. Pack sizes, lead time and price are quoted per order. Request a quote
Who we supply
- Commercial wineries planning enzyme cover for red, white and rosé programmes across a harvest
- Contract crush and processing facilities that treat many lots and need repeatable grades
- Fruit-wine and cider producers working with pectin-rich fruit
- Distributors and resellers of oenology products who want a steady supply line for their own customers
We do not sell to home winemakers.
Product lines
| Enzyme type | Where it is used in the cellar | Typical business problem |
|---|---|---|
| Red-wine pectinase | Crush, cold soak, maceration, after hot maceration | Colour release, free-run recovery, press load |
| White-wine pectinase | Juice pretreatment, pressing, settling | Juice release, clean settling, aroma typicity |
| Clarification pectinase | Settling and before filtration | Slow-clearing lots, high viscosity, filter load |
| Glucanase | Hard-to-filter wine, botrytis-affected lots | Filter blocking, glucan haze |
| Lysozyme | Microbial risk plans, malolactic control | Lactic bacteria pressure in defined lots |
Each grade is matched to the process step and the wine style. Read the detail on the wine enzyme supplier, red wine colour extraction, wine clarification, glucanase for filtration and lysozyme pages.
Enzyme programmes by cellar stage
Crush and maceration
For red musts that need controlled extraction without pushing harshness, we match the pectinase grade to fruit condition, maceration length and temperature, cap management and the target wine style.
Business value: better colour planning and fewer surprises at the press.
Pressing and yield recovery
When press cycles slow down or solids handling becomes inefficient, the right grade supports must breakdown and liquid release without compromising the quality target.
Business value: more usable juice per tonne and better use of press capacity at peak intake.
Settling and clarification
Pectin-rich lots hold haze, slow racking decisions and load centrifuges, flotation and filters. Enzyme timing is aligned with the clarification method and the production schedule.
Business value: faster readiness decisions and less pressure on downstream equipment.
Filtration preparation
Filterability is shaped long before the wine reaches the filter. Glucanase and clarification grades reduce the viscosity and colloid load that drive membrane fouling and filter media use.
Business value: fewer filtration stoppages and more predictable bottling dates.
Lysozyme-supported microbial control
Where lactic bacteria control is part of the production plan, lysozyme can be one tool in a wider stability and sensory plan.
Business value: a controlled intervention with a clear production purpose.
Why production and purchasing teams work with us
- Cellar language, not lab language. Lots, tanks, timing, solids, racking windows, press behaviour and filter readiness.
- One supply line for three enzyme families. Pectinase, glucanase and lysozyme on one quote, so seasonal buying is simpler.
- Planned before harvest. Volumes and delivery windows agreed ahead of crush, with urgent lot troubleshooting handled case by case.
- Built for resale too. Distributors can quote the same grades to several wineries and keep their customers supplied through the season.
What to put in your inquiry
The more of this you send, the faster we can quote:
- Product or process step (for example red maceration, white pressing, clarification, filtration, microbial control)
- Quantity for the season or for one order, and your preferred pack type
- Destination country and delivery window
- Wine type, varietal and approximate lot volume
- The main problem: extraction, pectin, haze, viscosity, filter load or microbial risk
- Clarification or filtration equipment in use
- If you are a distributor: the markets you resell into
Request a quote
Planning enzyme cover for the next harvest, solving a slow-clearing lot, or adding a winery enzyme line to your distribution range? Send the details through the inquiry form on this page. Pack sizes, lead time and price are quoted per order.
