Enzymes

• Liquid enzymatic preparation with primary pectolytic and betaglucanase activities and secondary rhamnosidase and hemicellulase activities.
• Improves clarification and filterability of wine due to its ability to hydrolyze pectins and polysaccharides from grapes and polysaccharides produced by microorganisms, such as glucans.
• Can be used also to accelerate the release of mannoproteins and during maturation on lees.

Recommendations: Improve filterability and clarification of wines from botrytis infected grapes; accelerate mannoprotein extraction; improve wine stability.

Dosage: 1-4 mL/hL (38-150 mL/1,000 gal)