ENZYMES

Liquid enzyme preparation for the rapid depectinization of juice for flotation.

Liquid purified blend of pectolytic enzymes to maximize yield and reduce required pressure for white and rosé must.

Highly concentrated, liquid purified, clarification pectolytic enzymes preparation high in side activities with enhanced efficiency for white and rosé juices over a wide range of pH and temperature.

ß-glucosidase and pectinase preparation for revealing varietal aromas.

Highly concentrated preparation of pectolytic enzymes, purified of cinnamoyl esterase, for rapid clarification of white and rosé juice and red press wines.

Pectolytic enzyme preparation, purified of cinnamoyl esterase, for skin contact during white wine pressing to extract aroma precursors and varietal aromas for the production of fruity white wines.