Enzymes
Enzymes are used both during clarification and during flotation, contributing to the extraction of color and aromas.
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LISAROM
Specific pectolytic enzyme recommended to be used for aromatic musts.
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LISAROM
Specific pectolytic enzyme recommended to be used for aromatic musts.
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LISOCELL RED
Admitted to organic oenologyEnzymatic preparation for extraction and color stabilization
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LISOFINE
Admitted to organic oenologyEnzyme highly specific for vinification through maceration.
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LISOFINE
Admitted to organic oenologyEnzyme highly specific for vinification through maceration.
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LISOFLOT
Admitted to organic oenologySpecific liquid enzyme preparation for clarification of musts by flotation
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LISOGLUC
Enzymatic preparation of ß-glucanase for filtration e wine clarification. With lysogenic activity on yeast cells
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LISOPEC
Admitted to organic oenologyLisopec is an enzymatic compound derived from aspergillus niger and is used for pref-ermentation white wines treatments. It is able ...
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STABLEZYM
Stablezym is an acid protease obtained from a selected strain of aspergillus niger, specifically tailored for the clarification ...
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Data sheet
