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Specific to lees aging for the production of rounded wines.

 Preparation of pectolytic enzymes and b- (1-3 ; 1-6) glucanase secondary activities.

 Brings roundness and suppleness in wines by releasing a larger quantities of molecules derived from the yeast.

 Improves the filterability of wines especially in case of Botrytis pressure.

Dosage: 60 - 100 ppm.