Enzymes are used both during clarification and during flotation, contributing to the extraction of color and aromas.
Specific pectolytic enzyme recommended to be used for aromatic musts.
Enzymatic preparation for extraction and color stabilization
Enzyme highly specific for vinification through maceration.
Specific liquid enzyme preparation for clarification of musts by flotation
Enzymatic preparation of ß-glucanase for filtration e wine clarification. With lysogenic activity on yeast cells
Lisopec is an enzymatic compound derived from aspergillus niger and is used for pref-ermentation white wines treatments. It is able ...
Liquid pectolytic enzyme preparation for rapid clarification of musts