Ailana has developed a tailor-made line for wine production, which contains different types of selected yeasts and unique enzymes. Ailana introduces a broad range of enzymes to winemakers who are rich in pectinase and arabinanases activity derived from Aspergillus niger for fast extraction and clarification under challenging conditions such as when processing must be cold or while it is challenging to process grapes like in a dry vintage at Muscat (grape). Whether producing bulk or super-premium wines, our enzymes, wine yeasts, and natural fermentation aids provide tailored solutions for winemakers around the world.
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Wine
Enzymes are the natural and fundamental elements in the wine-making process. Although these enzymes occur naturally in wine grapes and yeast, commercial enzymes are commonly found in very modern winemaking processes. All of our enzymes are extremely low in cinnamyl esterase and anthcyanase activities.
AILANA provides specialized wine enzyme services for wineries and wine producers seeking improved process efficiency and product quality. Our technical team supports customers with enzyme selection, juice extraction optimization, clarification, filtration improvement, and aroma enhancement.
We help wine producers improve color extraction, increase juice yield, enhance aroma release, and optimize processing performance for both red and white wines. Our expertise includes pectinase-based enzyme solutions designed for modern winemaking applications.
Through technical support, application guidance, and process troubleshooting, AILANA delivers reliable enzyme solutions that help wineries achieve consistent quality, improved production efficiency, and cost-effective processing.