ENZYMES
Improving free run juice yield and quality, reducing processing times, increasing aromatic potential, optimizing colour extraction, wine ageing... comes with choosing the right enzyme for every objective.
Powder group of enzymes with pectolitic action. It also shows a strong extraction power of colour (anthocyans) in red grapes. |
depliant |
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Liquid enzyme that expresses its full potential when preparing the must for flotation process, since it is characterized by an excellent combination of fundamental pectolytic activities. |
depliant |
TS |
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Are specific pectolytic enzymes for fining and clarifying white grape musts, in different areas and conditions, in a short time. |
depliant |
TS |
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Are specific pectolytic enzymes for fining and clarifying white grape musts, in different areas and conditions, in a short time. |
depliant |
TS |
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Enzyme with secondary macerative activity, specific to enhance the expression of varietal thiols. |
depliant |
TS |
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Liquid enzyme for red grape maceration and thermovinification.It is particularly indicated for ready to drink young red and rose wine maceration. |
depliant |
TS |
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Enzymatic preparation, with an action specific for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc |
depliant |
TS |
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Pectolitic enzymatic complex with aromatic-varietal action. |
depliant |
TS |
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This enzyme allows to fasten the yeast decomposition during “elevage sur lies”, thanks to its beta-glucanasic activity. |
depliant |
TS |
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Aroma and structure expression for varietal white wines. During the grape skin maceration, it heightens the extraction of the varietal aromas and gives the final wines a complex sensory profile. |
depliant |
TS |
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