Highly concentrated acid protease produced from a selected strain of Aspergillus niger, used to prevent protein haze in white wines. By hydrolyzing unstable proteins in musts and wines, it helps prevent the formation of protein-related instabilities such as chill haze, thereby improving wine clarity and long-term stability. Can also enhance process efficiency by improving viscosity and filtration properties.
Application: Recommended for white and rosé wines, where protein haze risks are most pronounced, but can also be applied in other winemaking contexts where protein management is required.
Packaging: Available in 1 kg PE bottles, 25 kg jerricans, and 1000 kg totes
Recommended Dosage: 350–500 mL/1000 gal (9–13 mL/hL)
