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.
DOSAGE:
•Adapt the dosage to the skin quality (thickness), phenolic maturity and the state of sanitation of the grapes.
• Red: 3 to 5 g/100 kg of grapes. - Under-ripe or thick skins: 4 to 5 g/100 kg of grapes. - Optimal maturity or thin skins: 3 to 4 g/100 kg
• Infected grapes: 5 g/100 kg (to be incorporated after fermentation has started
USA Regulation 27 CFR 24.246 No Specific TTB Limitation
