Maceration Enzymes for Reds
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- 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 mustProduct
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- 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
Product
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Price
Quantity
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- 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
Product
Size
Price
Quantity