Maceration Enzymes for Whites

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  1. EnartisZym Arom MP
    • Micro-granulated pectolytic enzyme preparation developed to increase aromatic compounds extraction, press yield, improve juice clarification and protein stability
    • Rich in cellulasic, hemicellulasic and proteasic side activities
    • Contributes to protein stability

    Dosage: 20-40 g/ton

    Arom MP Heat Stability

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    Price

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    35-130-0250
    250 g
    $54.00
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  2. EnartisZym Caractere

    For Use in Winemaking

    • Micro-granulated pectolytic enzyme preparation developed to increase aromatic expression, press yield and juice clarification
    • Hemicellulasic and ß-glycosidasic side activities to reduce juice viscosity, maximize juice yield and increase aromatic intensity of wines from grapes with glycosylated precursors (terpenes, norisoprenoids, etc.)

    Dosage: 10-30 g/ton or 3-4 g/hL (0.25-0.3 lb/1,000 gal)

    For Use in Cider Making

    • Micro-granulated powdered pectolytic enzyme with hemicellulasic and ß-glucosidasic activities
    • Reduces cider viscosity and improves filterability
    • Increases aromatic intensity and complexity

    Applications: Addition to cider only, post-fermentation.
    Dosage: 3-6 g/hL (0.25-0.50 lbs/1,000 gal) for cider

    Caractere Sensory

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    35-125-0250
    250 g
    $64.00
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