An enzyme preparation with concentrated pectolytic activity
(4000 FDU 20g) purified to eliminate cinnamyl esterase activity.
It is used in maceration or during pressing. It enhances extraction of the grapes' aromatic potential (aroma precursors, etc). Facilitates must clarification, improves the yield of free-run juice and reduces the amount of pressings. White and rosé musts ;

Dosage: 2 to 3 g/ 100 kg grapes.