SOFTZYM

SOFTZYM is an enzymatic preparation derived from a selected culture of *Aspergillus niger*, designed for the pre-fermentation treatment of white and rosé musts from thin-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 grape crushing and pressing. Furthermore, SOFTZYM is optimized to facilitate the release of aromatic compounds and pectin-bound precursors characteristic of thin-skinned varieties, while limiting the release of oxidizable substances.

Admitted to organic oenology