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