FORTYZYM

FORTYZYM is an enzyme preparation derived from a selected culture of *Aspergillus niger*, designed for the pre-fermentation treatment of white and rosé musts from thick-skinned grape varieties. Its high pectolytic activity (involving pectin lyase, pectin methylesterase, and polygalacturonase)—optimized through specific studies published in international journals—enables the rapid breakdown, even at low temperatures, of pectins released into the must during the crushing and pressing stages. Furthermore, FORTYZYM is optimized to facilitate the release of aromatic compounds and pectin-bound precursors that are characteristic of thick-skinned varieties.

Admitted to organic oenology