Developed especially for skin maceration and color extraction for red wines produced using thermovinification or flash détente.
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- Improves the extraction of color and structure components.
- Contains a pectinlyase (PL, IUB 4.2.2.10) that breaks down the esterified pectin.
- High hemicellulasic and cellulasic activity breaks down cell walls.
- Purified to be free of cinnamyl-esterase activity.
- Created from Aspergillus Niger strains.
- Kosher.
Application: Dilute to 5% (1:20) in water, then added directly to the must.
Packaging: 25 kg
