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.
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.
There is nothing like that unique flavor and taste of local wine. Keeping that unique flavor and taste is a challenge as demand and production increase. We help winemakers maintain taste profiles in the wake of success. We also help them in developing new products according to their possibilities.