- New pectolytic enzyme specifically developed for thermovinification.
- Contains thermostable activities which are resistant to temperatures up to 65°C (149°F).
- Rich in secondary activities (cellulases, hemicellulases and proteases) which accelerate and intensify the extraction of color and tannins from grape skins.
- Protease activity hydrolyzes grape proteins, limiting their ability to precipitate tannins. As a result, wine is richer in tannins that contribute to the formation of stable color complexes.
- Applications: Red wine produced using thermovinification.
- Dosage: 20-60 mL/ton grapes or must
- Packaging: 1 kg, 10 kg