Shortening the maceration time for white grapes
Accelerated maceration of the crushed grapes, reduced skin contact time, increased typical varietal characteristics and free juice run.
At a glance:
|Product||Pectinase with ß-glucosidase activity|
|Range of use||Mashes from any white grape variety|
|Goal||Quick and complete mazeration|
|Dosage||1 – 4 mL/100 L or 100 kg mash|
|Packaging unit||0,1 kg