ATPGroup has unveiled two breakthrough enzymes, Zyme-O-Thiols and Zyme-O-Ultra Cold, designed to help winemakers push the boundaries of aroma and efficiency in the cellar. Zyme-O-Thiols: Unlocking Hidden Aromas For years, winemakers have known that many of a grape’s most exciting aromas are “locked away” in precursor form. During fermentation, these precursors can be transformed into thiols, the compounds responsible for bold tropical fruit notes in wines like Sauvignon Blanc. What sets Zyme-O-Thiols apart is its ability to specifically release the precursors to thiols such as mango, grapefruit, and passionfruit—aromatic compounds that other enzymes simply don’t access. The result is white wines with greater aromatic lift and intensity, and even reds, like Syrah, with new layers of fruit complexity. By targeting these unique flavor pathways, Zyme-O-Thiols gives winemakers a level of creative control over aromatics that standard enzyme preparations can&rsqu

The TTB has expanded the approved usages of chitosan from Aspergillus niger.  Scott Laboratories is pleased to announce that as of July 15, 2021, chitosan from Aspergillus niger is approved for use in juice and wine for fining and clarification (27  CFR § 24.250*). Chitosan from A. niger was previously only approved for use in wine to remove spoilage organisms; however, it has the potential for many applications in juice  and wine. This approval is a breakthrough for clean-crafted, vegan winemaking as QI’UP XC and NO[OX] are both chitosan-based animal-free, non-allergenic fining agents that serve as  alternatives to gelatin and casein.  QI’UP XC is used for superior clarification in juice or wine. This innovative floccing agent from the IOC can be used during traditional juice settling  or flotation. QI’UP XC is a specialized preparation of chitosan that has a high surface  charge allowing it to bind to solid particles in juice