Œnozym^® Thiols

When used during alcoholic fermentation, Oenozym® Thiols significantly enhances the wine’s organoleptic profile by promoting the release of thiol aroma compounds, like 4MSP (boxwood) and 3SH (citrus), in synergy with yeast metabolism that produces A3SH (tropical fruit).

Added during maturation or a few weeks before bottling Oenozym® Thiols also modulates the final aromatic profile by bringing in more exotic and floral notes.

• Optimization of thiol potential during fermentation
• Modulation of the wine’s final aromatic profile

By increasing a wine’s thiol aromatic intensity, Oenozym® Thiols extends aroma longevity over time. It can also be applied just before bottling to reduce aroma losses due to oxidation.

This product is allowed for a use in NOP according to the current regulations. See the certificate.