Maceration Enzymes for Whites
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- 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
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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 ciderProduct
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