By Winemaking Stage

• Micro-granulated enzyme preparation developed to increase phenolic compound and improve color stability.
• Cellulasic and hemicellulasic side activities accelerate and increase extraction of phenolic compounds.
• Hydrolyzes proteins and reduce precipitation of tannins and pigments.
• Improves color stability and intensity.
• Highly effective in improving clarification and filterability.

Dosage: 20-40 g/ton

• Purified, micro-granulated preparation of lysozyme
• Antibacterial activity specific for the control of lactic acid bacteria. Does not interfere with primary fermentation. Alternative to SO2 to control the development of lactic acid bacteria
• Delays or prevents MLF

Dosage: 10-50 g/hL (0.8-4.2 lb/1,000 gal)

• New pectolytic enzyme specifically developed for thermovinification.
• Contains thermostable activities which are resistant to temperatures up to 65°C (149°F).
• Rich in secondary activities (cellulases, hemicellulases and proteases) which accelerate and intensify the extraction of color and tannins from grape skins.
• Protease activity hydrolyzes grape proteins, limiting their ability to precipitate tannins. As a result, wine is richer in tannins that contribute to the formation of stable color complexes.

Application: Red wine produced using thermovinification.
Dosage: 20-60 mL/ton for grapes or must

• Micro-granulated pectolytic enzyme.
• Cellulasic and hemicellulasic side activities accelerate and increase extraction of phenolic compounds (anthocyanins and tannins in particular)
• Improves color stability and intensity
• Enhances intensity and complexity of wine aromas

Dosage: 20-40 g/ton