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Specific to aromatic wines from grapes such as Riesling, Gewürztraminer, Chenin, Grenache, Syrah, etc.
Preparation of pectolytic enzymes and ß-glucosidase.
Improves the aromatic intensity of wines from grapes with glycosylated precursors (terpenes, norisoprenoids…).
Use on finished wine and base wines.
Dosage: 20 - 40 ppm.