Purified pectolytic enzyme preparation for the production of full bodied red wines that are rich in colouring matter and structured tannins, destined for aging.
• Allows a strong selective extraction of rhamnogalacturonan type II (components of the skin and pulp), favoring a better stability of coloring matter and the coating of tannins.
• Allows a better stability of color over time (anthocyanase purification).
• Limits the formation of ethyl phenol precursors during a potential Brettanomyces contamination by purification of cinnamoyl esterase.
• Aids wine clarification.
• Allows the production of structured red wines, rich in color and polymerized tannins, with good mouthfeel.