By Winemaking Stage

• Micro-granulated enzyme preparation developed to accelerate and increase phenolic compounds extraction and improve color stability
• Rich in cellulasic and hemicellulasic side activities.
• Hydrolyzes proteins and reduces precipitation of tannins and pigments.
• Improves color stability and intensity.

Dosage: 20-40 g/ton

• Micro-granulated pectolytic enzyme preparation developed to increase aromatic compounds extraction, press yield and improve juice clarification.
• Rich in cellulasic, hemicellulasic and proteasic side activities.
• Contributes to protein stability thus reducing bentonite additions.

Application: Maceration of white grapes; production of fruity white wines; improved protein stability.

Dosage: 20-40 g/ton

• 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