enzymes are widely used during different wine making steps providing a broad range of effects, such as to:

• Improved extraction: Enzymes such as pectinase can break down pectin and other cell wall components, making it easier to extract juice from the grapes.
  
  
• Increased yield: Enzymes can help to extract more juice from the same amount of grapes, increasing the yield and reducing waste.
  
  
• Enhanced colour: Enzymes such as polyphenol oxidase can improve color stability and intensity in red wines.
  
  
• Improved aroma and flavour: Enzymes such as β-glucosidase can release aroma and flavour compounds from grape precursors, resulting in a more complex and intense aroma and flavour profile.
  
  
• Faster fermentation: Enzymes such as amylase can break down complex sugars into simpler ones that can be more easily fermented by yeast, resulting in a faster fermentation process.