Voluminous cellulose fibres as press and filter aid
Cellular release of mash during red wine production
Enzyme for all thermovinification processes
For accelerated release of the yeast depot
Increases extraction during mazeration processes
Fast acting enzyme for pressing and clarification
Obtaining colour-intensive, powerful red wines
Rosé winemaking with low colour extraction
Glycerine-free enzyme for clarification and filtration
Enzymatic stabilisation of proteins in wine
Universal pectinase for winemaking
Pectinase. Highly active concentrated fine granulate.
Shortening the maceration time for white grapes
Rapid clarification of must at low temperatures
Pectin degradation during cold maceration >5°C