Enzymes

Aroma and structure expression for varietal white wines. During the grape skin maceration, it heightens the extraction of the varietal aromas and gives the final wines a complex sensory profile.

Aroma and structure expression for varietal white wines. During the grape skin maceration, it heightens the extraction of the varietal aromas and gives the final wines a complex sensory profile.

Powder group of enzymes with pectolitic action. It also shows a strong extraction power of colour (anthocyans) in red grapes.

Liquid enzyme that expresses its full potential when preparing the must for flotation process, since it is characterized by an excellent combination of fundamental pectolytic activities.

Are specific pectolytic enzymes for fining and clarifying white grape musts, in different areas and conditions, in a short time.