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Specific to traditional macerations. Produces structured wines rich in color and elegant tannins.
Preparation of pectolytic enzymes with secondary activities.
Increases wine aging ability by promoting the extraction of stable phenolic compounds and polysaccharides.
Increases the sensation of sweetness and decreases the astringency in wines by the preferential extraction of smaller size polysaccharides (RGII) and other polysaccharides rich in arabinose and galactose.
Optimizes free run wine yield.
Optimizes wine clarification.
Dosage: 25 - 35 g/ton of grapes.