ULTRAZYM CP-L

Pectic substances are natural compounds in grapes, located mainly in the middle lamella and in the primary plant cell wall. Due to the large size of the pectin molecule, pectin functions like a sponge; the high viscosity makes the release of the juice from the grape mash more difficult. In the juice, the cloud particles are kept in suspension. Consequently, clarification of the must is difficult, sometimes impossible and, very often slowed down.

Enzymatically hydrolized pectin ( using ULTRAZYM CP-L ) loses its cloud stabilizing properties quickly. Thus viscosity is drastically reduced, free run juice is increased and must clarification or settling are easier to speed up.