Enological Excellence & Precision

Commercial Wine
Solutions

Comprehensive range of enological enzymes, active dry wine yeasts, bio-nutrients, and fining agents engineered for commercial wineries and artisan vintners.

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Enological Science & Vinification

Advanced Biochemical Solutions for Commercial Wineries

Praras® delivers a sophisticated portfolio of specialty enological solutions that enhance juice extraction, protect delicate grape varietal aromatics, and stabilize color and clarity across all styles of wine.

Our EXTRACTAID® range increases free-run juice yields and releases locked anthocyanins from grape skins. GIST-OENOFERM W® and AIDFERM YW® ensure complete, clean fermentations with low volatile acidity, while FLOCAID® and TAN SHINEAID® provide brilliant clarity, rounded mouthfeel, and long-term bottle stability.

Red Varietal Vinification White & Rosé Winemaking Sparkling Wine Production Fruit & Fortified Wines Cold Maceration Tartrate Stabilization
Commercial winery fermentation and aging facility
50+
Wineries
Served
7+
Enological Formulations
4
Vinification Stages
50+
Wineries Served
15+
Years of Enological R&D
PROVEN WINEMAKING VALUE

Why Commercial Wineries Partner with Praras

Tailored biochemical solutions engineered to maximize free-run extraction, optimize fermentation kinetics, and elevate sensory finesse.

Higher Free-Run Yields

Specialized pectinase and cellulase complexes rapidly hydrolyze grape cell walls, delivering up to +8% more premium free-run juice under gentle press cycles.

Intense Color Extraction

Extracts skin-bound anthocyanins and natural tannins during maceration, creating stable color pigments that resist oxidation and fading during aging.

Fermentation Protection

Active dry wine yeasts and specialized DAP-free bio-nutrients prevent stuck fermentations, eliminate H2S reduction, and suppress volatile acidity.

Crystal-Clear Fining

High-performance fining agents compact yeast lees and haze proteins quickly, accelerating tank turnover and reducing filtration diatomaceous earth usage.

Aromatic Finesse & Balance

Targeted glycosidase activity unlocks bound varietal terpene precursors, amplifying floral, citrus, and stone fruit aromas without bitterness.

FSSAI & Halal Certified

All enological enzymes, bio-nutrients, and fining aids are manufactured in FSSC 22000 certified facilities conforming to OIV and FSSR regulations.

VINE-TO-BOTTLE ARCHITECTURE

The 4-Stage Winemaking Process

Click any stage below to explore specialized enological formulations tailored to each vinification step.

Stage 01
Extraction & Maceration
Pectinase & cellulase enzymes for free-run juice and anthocyanins
Stage 02
Fermentation & Yeast
Selected wine yeast & amino acid bio-nutrient complexes
Stage 03
Clarification & Fining
Rapid lees settling & cold sedimentation fining agents
Stage 04
Color & Stabilization
Tannin shine & tartrate crystal stabilization aids
01

Extraction & Maceration Enzymes

High-potency pectinases and cellulases to accelerate grape skin breakdown, boost free-run juice yields, and liberate rich varietal aromatics

2 Formulations
EXTRACTAID®
Maceration
Where Used: Grape Crushing & Cold Maceration
Activity: Polygalacturonase NLT 120,000 U/mL
Nature: Concentrated Liquid Pectinase Formulation
Benefits: Increases free-run juice yield by up to 8%, accelerates skin extraction & eases pressing
📏 10–25 mL/Ton Grape Must
Details →
EXTRACTAID 039®
Red Wine Maceration
Where Used: Red Grape Maceration & Thermovinification
Activity: Pectinase & Cellulase NLT 85,000 U/g
Nature: Thermostable Pectinase-Cellulase Powder
Benefits: Enhanced anthocyanin release, stable color-tannin polymers & improved pressability
📏 20–40 g/Ton Grape Must
Details →
02

Fermentation, Yeast & Nutrition

Active dry enological yeasts and complex amino acid nutrients to ensure complete, clean fermentations with low volatile acidity

3 Formulations
GIST-OENOFERM W®
Wine Yeast
Where Used: Primary Alcoholic Fermentation
Activity: Viable Cells NLT 2 x 10¹⁰ CFU/g
Nature: Selected Saccharomyces cerevisiae Dry Yeast
Benefits: Rapid onset, low SO2 and H2S production, enhances varietal fruity & floral aromas
📏 20–30 g/HL Grape Must
Details →
AIDFERM YW 032®
Yeast Nutrition
Where Used: Yeast Inoculation & Mid-Fermentation
Activity: YAN NLT 180 mg/g | Amino Acids & Minerals
Nature: Complete Organic Yeast Bio-Nutrient
Benefits: Prevents stuck fermentations, reduces reductive sulfur off-notes & boosts viability
📏 20–40 g/HL Grape Must
Details →
AIDFERM YW 063®
Fermentation Helper
Where Used: High-Sugar & High-Alcohol Fermentations
Activity: Yeast Cell Wall Sterols & Glutathione
Nature: Yeast Autolysate & Bio-Nutrient Complex
Benefits: Protects against ethanol toxicity, enhances aromatic longevity & builds mid-palate body
📏 15–30 g/HL Grape Must
Details →
03

Clarification & Fining Agents

High-potency fining formulations designed to accelerate yeast lees sedimentation, eliminate colloidal haze, and ensure crystal brilliance

1 Formulation
FLOCAID®
Fining Agent
Where Used: Post-Fermentation Maturation & Tank Fining
Activity: Collagen Protein Purity NLT 92%
Nature: Refined Isinglass & Collagen Complex
Benefits: Fast compact lees settling, removes harsh astringent tannins without stripping varietal fruit character
📏 1.0–3.0 g/HL Finished Wine
Details →
04

Color & Tannin Stabilization

Enological tannins and stabilization agents that fix color pigments, provide antioxidant protection, and elevate mouthfeel elegance

1 Formulation
TAN SHINEAID 01®
Tannin Stabilizer
Where Used: Post-Fermentation Aging & Pre-Bottling
Activity: Proanthocyanidic & Ellagic Tannins NLT 85%
Nature: Premium Micro-Refined Botanical Tannin
Benefits: Stabilizes anthocyanin color complexes, shields against oxidation, and imparts silky structure
📏 5–15 g/HL Wine
Details →
VARIETAL & ENOLOGICAL CAPABILITY

Engineered for Diverse Wine Styles

From full-bodied Cabernet Sauvignon and Shiraz to crisp Sauvignon Blanc and elegant sparkling cuvées, our biochemical formulations adapt to every vinification protocol.

Red Wine Vinification

Cabernet / Shiraz / Merlot

Optimizes skin maceration, increases color density, stabilizes tannin-anthocyanin complexes, and builds long-term bottle aging potential.

Recommended Formulations:
EXTRACTAID 039® GIST-OENOFERM W® AIDFERM YW 063® TAN SHINEAID 01®

White & Rosé Vinification

Chardonnay / Sauvignon Blanc

Maximizes free-run juice extraction at low press pressures, protects fresh varietal aromatics from oxidation, and delivers brilliant clarity.

Recommended Formulations:
EXTRACTAID® GIST-OENOFERM W® AIDFERM YW 032® FLOCAID®

Sparkling & Fortified

Méthode Traditionnelle / Port

Ensures complete secondary fermentation in bottle or charmat tank, facilitates rapid riddling lees compaction, and preserves delicate mousse.

Recommended Formulations:
GIST-OENOFERM W® AIDFERM YW 063® FLOCAID®
COMMERCIAL WINERY CONSULTATION

Elevate Your Vintage Quality & Yield

Connect with our enological specialists for custom harvest enzyme trials, yeast strain pairing, and winery technical support.

Talk to an Enologist