Purified pectolytic enzyme preparation for the production of fruity, colorful and round red wines.
• Optimizes aroma precursor extraction, color extraction and favors gentle extraction of skin compounds (silky tannins).
• Limits the time requirement for cold pre-fermentation maceration.
• Favors extraction of phenolic compounds in the aqueous phase, during maceration.
• Reduces production costs and simplifies tank management.
• Improves free-run yields (+5 to 15% on average), clarification, pressing and filterability.
• Production of fruity, fresh, early-to-market red wines.