The amount of bound, non-volatile aromatic compounds in many white grape varieties exceeds the volatile free aromatics by upwards of five times.  In order to optimize the release of these bound aromatics ATP recommends our Zyme-o-Aroma Plus liquid enzyme.  This glycosidase enzyme specifically targets bound terpenes in varietals such as Muscat (Moscato), Riesling and Gewurztraminer.  Sensory analysis of trials in Sauvignon Blanc have also shown increases in the overall aromatic profile of that variety.  Added towards the end or just after fermentation Zyme-o-Aroma Plus has the added advantage that it can be bench trialed in your lab to determine the ideal dosage for your specific aromatic stylistic requirements.  Contact one of our Wine Industry offices in Windsor, California (707-836-6840) or Paso Robles (805-237-1223) or your Fermentation Sciences Specialist for more info!