An enzyme preparation with concentrated pectinase and glucanase activity. It accelerates yeast autolysis during aging on the lees. It improves wine clarification and filtration by hydrolyzing undesirable colloids. It is used only at the end of alcoholic fermentation.

Dosage:
- 2 to 3 g/hL for white wines.
- 3 to 5 g/hL for red and rosé wines.