ZYME-O-AROMA- PLUS-AROMA ENHANCING ENZYME

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Increases free terpenes in the wine by up to five fold. Also increases aromatic intensity and fruit character above threshold even in “non-aromatic” and varietals characterized by thiol aromas.

Contains high amounts of secondary activities such as ß-glucosidase and arabinosidase.

Allows for the release of aromatic precursors from glycosidic conjugates of mono-terpenes and C13 norisoprenoids present in many aromatic varieties.

Increases the transfer of aromatic precursors from the grape berry in the must.

Application: End of fermentation.

Packaging: 1 and 25 kg drums.