Véraison Current
Enzyme supplier for wine production, built for working cellars
Difficult red musts, slow-clearing lots, pectin drag, glucan haze, and microbial pressure can turn a clean harvest plan into a bottleneck. Véraison Current supports industrial wineries with stage-by-stage enzyme solutions and practical cellar guidance for extraction, clarification, filtration readiness, and sensory protection.
We work where the decisions are made: at crush, in tank, at the press, through settling, across filtration, and before bottling. Our role is simple: help your team move wine forward with more predictability and less rework.
Built around the realities of commercial winemaking
Industrial wine production does not reward vague recommendations. Every lot has a timing window, a tank plan, a filtration target, and a sensory risk profile. Véraison Current helps production, lab, QA, and procurement teams choose enzyme strategies that fit the way the cellar actually runs.
We help wineries manage:
- Red must extraction for improved color release, phenolic access, and press performance
- Pectin breakdown to support settling, clarification, and downstream filtration
- Juice and wine clarification where turbidity, viscosity, and throughput are under pressure
- Glucan-related haze and filter drag in lots affected by botrytis or difficult cellar history
- Lysozyme-supported microbial control as part of a broader stability and risk-management plan
- Harvest throughput when fruit arrives fast and tank turns cannot wait
Enzyme programs by cellar stage
Crush and maceration
For red musts that need controlled extraction without pushing sensory harshness, Véraison Current supports pectolytic enzyme selection aligned with fruit condition, maceration length, temperature, cap management, and desired wine style.
Buyer value: better extraction planning, clearer process targets, and fewer surprises at pressing.
Pressing and yield recovery
When press cycles slow down or solids handling becomes inefficient, enzyme strategy can support must breakdown and liquid release. We help teams evaluate where enzyme use can improve press behavior without compromising quality intent.
Buyer value: improved press efficiency, stronger lot movement, and better use of cellar capacity during peak intake.
Settling and clarification
Pectin-rich lots can hold haze, slow racking decisions, and increase load on centrifuges, flotation, or filtration. Véraison Current helps wineries align enzyme timing with clarification method and production schedule.
Buyer value: faster readiness decisions and reduced pressure on downstream equipment.
Filtration preparation
Filterability is often shaped long before wine reaches the filter. We support enzyme approaches that reduce viscosity contributors and clarify risk factors that can drive membrane fouling or excessive filter media use.
Buyer value: fewer filtration slowdowns, more predictable bottling preparation, and better production planning.
Glucan haze management
Botrytis-affected fruit and certain problematic lots can carry glucan-related haze and filtration resistance. Véraison Current provides glucan-focused enzyme guidance for wineries trying to recover processability while protecting style.
Buyer value: targeted remediation support for hard-to-filter lots.
Lysozyme-supported microbial control
For selected applications, lysozyme can support microbial risk management, especially where lactic acid bacteria control is part of the production plan. We help position lysozyme use within the winery’s broader stability, compliance, and sensory framework.
Buyer value: controlled intervention with clear production intent.
Why production teams choose Véraison Current
Cellar-literate recommendations
We speak in terms of lots, tanks, timing, solids, temperature, racking windows, press behavior, and filter readiness. The guidance is technical, but it is built for the crush pad and cellar schedule.
Sensory risk awareness
Extraction is not just more color. Clarification is not just lower haze. We help teams consider mouthfeel, aromatic lift, phenolic balance, and style protection when selecting enzyme approaches.
Practical procurement support
Commercial wineries need reliable supply, clear product positioning, and quote-ready information. Véraison Current makes it straightforward to evaluate enzyme options for seasonal planning, harvest purchasing, and urgent lot troubleshooting.
Fit for industrial workflows
Our recommendations are designed around real winery infrastructure: receiving lines, must pumps, maceration tanks, presses, flotation systems, centrifuges, crossflow filtration, depth filtration, and bottling timelines.
Common project triggers
Wineries typically contact Véraison Current when they need to:
- Prepare for a heavy red harvest with predictable extraction tools
- Reduce clarification delays in pectin-rich juice or wine
- Improve press scheduling and liquid recovery planning
- Troubleshoot slow-settling lots before they block tank space
- Manage glucan-affected lots before filtration
- Add lysozyme-backed control to a defined microbial risk plan
- Standardize enzyme purchasing across multiple cellar sites
- Compare enzyme strategies for a new vintage, varietal, or production target
What to include in a quote request
To help us respond with useful recommendations, include any details available:
- Wine type, varietal, and approximate lot volume
- Current cellar stage: crush, maceration, pressing, settling, aging, filtration, or pre-bottling
- Main production challenge: extraction, pectin, haze, viscosity, filtration load, or microbial risk
- Fruit condition, including botrytis pressure if relevant
- Clarification or filtration equipment in use
- Desired timing for purchase and delivery
Request a quote
If you are planning harvest enzyme coverage, solving a slow-clearing lot, or preparing a difficult wine for filtration, send the details through the on-site form.
Véraison Current will review the production context and respond with a cellar-grade enzyme recommendation built around your process, timing, and quality goals.
