Winemaking Enzymes: Understanding the Basics of Pectin and Pectinases

In this presentation we go back to the basics of enzyme chemistry, the role of enzymes in winemaking, and uncover the mystery of enzyme “cocktails”. We will also explain how enzymes are produced and the production steps that differentiate enzymes on the market today. The timing and practical usage of winemaking enzymes is explained as we define the Laffort range of enzymes.

The presentation was created by Céline Fauveau Schaff, Global Brand Manager for Laffort enzymes. Celine is a food scientist and enologist from the University of Toulouse, in France. She has 20 years’ experience in application and marketing of winemaking enzymes.