Powdered enzyme for maximizing aroma expression. When used in the maceration of white grapes, its high concentrations of pectolytic and hemicellulase activities cause a rapid cell breakdown and reduction of juice viscosity, factors that are fundamental for high juice yields and good extraction of aroma precursors. Subsequently, the glycosidase activities transform the odorless glycosylated precursors into free aromatic compounds, thus allowing the production of more intense and complex wines. When used in wine, EnartisZym Rivela enhances the varietal aroma and improves wine clarification.
- Applications: expression of varietal aroma
- Dosage: 10-30 g/ton in maceration; 3-4 g/hL in juice/wine
- Packaging: 100 g