Amylase enzyme is a complex protein that breaks down starch into sugar. This is useful in winemaking because it can help to convert the starches in grapes into fermentable sugars, which the yeast will use to produce alcohol.
 
Amylase enzyme can be added to wine must (crushed grapes) or juice to help with the following:
Increase the sugar content of the must or juice, which can increase the alcohol content of the finished wine
Improve the fermentation process, which can lead to a cleaner, better-tasting wine
Reduce the risk of stuck fermentation
Help to clarify the wine by breaking down haze-causing starches
 
Amylase enzyme is a safe and effective product that is widely used by winemakers. It is available in a variety of forms, including liquid, powder, and granules.