Beta-glucosidase
aroma-release enzyme, glycosidase
Frees the bound aroma compounds locked up in aromatic white grapes.
Typical dose
Per the product sheet, on aromatic whites.
When to add it
After fermentation, on the finished aromatic white.
In practice
Much of the aroma in Muscat, Riesling and Gewurztraminer sits bound to sugars and is odourless until freed; this enzyme cleaves that bond and lifts the perfume. It is specific to grapes rich in those precursors and does nothing for a neutral variety, where it can even coarsen the wine.
Others in nutrients and enzymes
Diammonium phosphate
Inorganic nitrogen for the yeast, the direct fix for a starved ferment.
Complex yeast nutrient
Nitrogen plus the amino acids, vitamins and sterols the yeast also needs.
Rehydration nutrient
Primes dry yeast with micronutrients before it is pitched.
Thiamine
A micronutrient that helps a ferment finish and lowers SO2 binding.
Yeast hulls
Detoxify a stuck ferment and give the yeast a surface to work from.
Pectic enzyme
Breaks down pectin to clear haze and free juice and colour.
Glucanase
Breaks down Botrytis glucans and speeds lees ageing and filtration.