(PalatePress) - Enzymes are a natural and fundamental element of the winemaking process. Nowadays, they are also a commercial product found in many wineries, another utility in a winemaker’s toolkit. They have the potential to make more extracted and more aromatic wines and to accelerate the winemaking process. They also have the potential to make worse wines if not used properly. But there is also a more pressing concern: is the use of commercial enzymes contributing to homogeneity in the wine world?