Glucanase
beta-glucanase
Breaks down Botrytis glucans and speeds lees ageing and filtration.
Typical dose
Per the product sheet, on affected or lees-aged wine.
When to add it
After fermentation, on a wine that filters slowly or is aged on its lees.
In practice
Botrytis-infected fruit brings beta-glucan, a slime that blinds a filter almost instantly; the enzyme cuts it so the wine can be clarified. The same enzyme speeds the breakdown of dead yeast cells during lees ageing, releasing the mannoproteins that build texture.
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.
Beta-glucosidase
Frees the bound aroma compounds locked up in aromatic white grapes.