As a fan of rielsing, gewurztraminer and other aromatic wines, I've
recently become aware of a glucolytic enzyme that is used in the must of
aromatic wines to release additional aromas from these varietals. Does
anyone have specific information and/or experience with these?

The idea is that it increases the aromatic properties of these wines. I
do understand that some wineries make use of these.

Any help would be appreciated.

Glen Duff