Endozym Thiol is preferably added during the second fermentation day. The activity of Endozym Thiol depends on the sugar quantity still present during the fermentation stage. The utilization of Endozym Thiol is particularly indicated for the treatment of musts obtained by cold pellicular macerations (that is for the production of prized wines), or of musts destined to the production of young wines, where an immediate aromatic explosion is required.