Micro-granulated enzymatic preparation for maceration of white and red grapes. Its secondary activities, hemicellulases and proteases, break cell walls and membranes localized in the skin. This not only causes the solubilization of aromatic precursors contained in the vacuole, but also those bound to solid cell structures. Wines treated with EnartisZym Arom MP have an aromatic profile characterized by intense fruit aromas with complexity and persistence. Moreover, the protease activity contributes to protein stabilization thus reducng bentonite additions.
- Applications: maceration of white and red grapes; production of fruity white, red and rosé wines – improved protein stability
- Dosage: 20-40 g/ton
- Packaging: 250 g - 1 kg