At the October 20 meeting, guest evaluators Joe Real and Val Tiangco discussed using several enzymes in their wine making. There are many enzyme products; the ones shared below are Scott Laboratories products.  Joe shares:

The generic names of enzymes are cellulases (for basil leaves and other high cellulose materials) and hemicellulases (to release flavors from fruit skins or flowers). As usual, pectinases (pectic enzymes) convert complex sugars such as pectins into simpler sugars. All of these will work increase wine yield from fruits including grapes.

Enzymes | Scott Laboratories

This one has hemicellulose:

I like this one the best for deep color extraction especially for red grapes and blueberries and other red fruits whose colors are hard to extract: