Pectolytic enzyme preparation purified of cinnamoyl esterase for optimizing pressing and extraction of aroma precursors during the production of white and rosé wines.
• Improves clarification.
• Improves free-run juice and first pressing yields.
• Decreases the duration of pressing cycles.
• Improves pressing management: pressing at low pressures and shorter cycles.
• Less crushing of seeds and skins to limit the extraction of phenolic compounds, oxidation of juice and pH variations.
• Reduces skin contact processing time to a few hours, only that time to fill the press.
DOSAGE:
The dosage must be altered according to grape skin thickness, the turbidity desired and to the state of sanitation of the grapes.
•White and rosés: 2 to 5 g/100 kg of grapes
USA Regulation 27 CFR 24.246 No Specific TTB Limitation
