International Code of Oenological Practices

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Use of enzymes for the clarification

II.2.1.4 Use of enzymes for the clarification


  • Arabinanases : processing aid
  • Cellulases : processing aid
  • Pectinlyases : processing aid
  • Pectinemethylesterase : processing aid
  • Polygalacturonases : processing aid
  • Hemicellulases : processing aid

Definition :

Addition to must of enzymatic preparations containing activities catalysing the degradation of grape macromolecules which went into the must during the juice extraction operations, as well as beta-glucans produced by the fungus Botrytis cinerea.

Enzyme activities involved in the clarification of musts notably include polygalacturonases, pectinlyases, pectinmethylesterases, and to a lesser extent arabinanases, rhamnogalacturonases, cellulases and hemicellulases as well as β-glucanases if the musts come from botrytised grapes.


To facilitate the clarification of musts.


The enzymes used must comply with the prescriptions of the International Oenological Codex.

Recommendation of OIV: