Formulation of pectolytic enzymes and B-(1-3) glucanases purified in CE for the improvement of wine filterability and ageing on lees.
✓ Accelerates all biological mechanisms linked to yeast autolysis, in particular the release of molecules responsible for roundness and volume on the palate derived from ageing on lees.
✓ Limits the risks of wine contamination during ageing by considerably reducing the amount of microorganisms in suspension.
✓ Reduces the ageing time whilst retaining the organoleptic potential derived from the use of lees.
✓ Ameliorates the fining process.
✓ Improves clarification and filtration, especially on wines from botrytised grapes.
✓ Improves wine clarification.
Product data sheet & safety data sheet downloads
