Highly concentrated liquid pectolytic enzyme blend produced from a select strain of Aspergillus niger and developed specifically for the extraction of aromatic compounds in white wine must. It provides high expression of tropical fruit aromas such as mango, grapefruit, passionfruit, and citrus notes by liberating flavor compounds such as A-3SH, 3SH, and 4 MMP from precursors in the grape skin.
-
- Extremely low levels of cinnamyl esterase and anthocyanase
- Functions well at low temperatures and the acidic pH of grape must
- Activity: Not less than 1000 PLU/g
- Adds aromatic lift and intensity to white and rosé wines, and adds new layers of fruit complexity to reds such as Syrah.
Application: Add directly to the must at the start of fermentation or directly to grapes at receiving.
Packaging: 1 kg bottles, 25kg drums, and 1000 kg IBC’s
