Mash digestion for hard-fleshed raw material

Potassium disulphite for the use on must and mash

Supports the maturation of complex red and white wines

Pure grape tannin extracted from french grapes

Oak wood tannin without astringent components

Glycosidase for flavour release in must and wine

Pectin degradation during cold maceration >5°C

Shortening the maceration time for white grapes