More about this product
Highly concentrated preparation of pectolytic enzymes, purified (free from CE), for rapid clarification of white and ros? must as well as red press wines.c
✓ Preparation purified from cinnamoyl esterase activity. It limits the formation of vinylphenols (medicinal, paint, clove notes…) from free phenolic acids in white grapes.
✓ Completely hydrolyses grape pectins in musts and wines.
✓ Active under extreme conditions (low pH, high pectin content, high yield, low temperatures from 5 to 10°C, 41 to 50°F).
✓ Improves clarification, reduces lees volume, improves lees settling and compaction.
✓ Contributes to better management of physical treatments (cold system, centrifugation, filtration), thus limiting production costs.
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Additional information
| Weight | 0.1 kg |
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