Natural catalysts.
From must fining to wine élevage, enzymes are a valuable ally to increase the extraction of aromas and colour, to promote microbiological stability and to facilitate the filtration of wines.
Specific for preparing the must for the flotation process: it causes a very rapid decrease in must viscosity, thereby facilitating the particle agglomeration process. Ideal to use in continuous and discontinuous (tank flotation) flotation.
Pectolytic and secondary activities rapidly extract anthocyanins and non-astringent tannins from the skins during maceration. The specific action extracts tannins partially condensed with polysaccharides, making it ideal for ensuring colour stability and balanced mouthfeel. Provides excellent results in terms of colour and aromas even when used during cold pre-fermentation maceration.
Liquid pectolytic enzyme with high pectinlyase activity. It is particularly indicated for the depectinization of musts intended for flotation, in fact the optimal PG/PL ratio allows to quickly degrade the pectins of unripe grapes or difficult varieties, e.g. Muscat.
To obtain well-distinguished varietal white wines. ULTRasi 4Skin used during grape skin maceration enhances the extraction of varietal aromatic precursors and free aromas, giving the finished wines an intense and complex sensory profile. Already active at 8 °C.
Enzyme with ß-glucanasic action for aging on lees and for wine filterability. Facilitates yeast lysis hence increasing the wine mouthfeel, volume and body; also the nose is more persistent and complex. The degradation of glucans improves the clarification and filtration of wines from grapes affected by Botrytis.
Enzymatic formula with aromatic-varietal action to intensify and heighten the aromatic notes in wines from grapes rich in terpenes, such as Muscat, Malvasia, Traminer, Riesling. Can also be used in red grape varieties that are rich in norisoprenoides.
