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)

• Liquid pectolytic enzyme preparation, developed for thermovinification and flash-detente
• Optimal activity at 55°C (131°F). Stays active at temperatures over 65°C (150°F)
• Improves extraction and stabilization of color compounds
• Highly effective in improving clarification and filterability

Dosage: 0.5-4 mL/hL (20-150 mL/1,000 gal) or 20-60 mL/ton

• 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