Purified pectolytic enzyme preparation for the production of full bodied red wines that are rich in colouring matter and structured tannins, destined for ageing.
Allows a strong selective extraction of Rhamnogalacturonan type II (components of the skin and pulp), favouring a better stability of colouring matter and the coating of tannins.
Allows better colour stability over time (Anthocyanase purification).
Limits the formation of ethyl phenol precursors during a potential Brettanomyces contamination (purification in CE).
Favours wine clarification.
Allows the production of structured red wines, rich in colour and polymerised tannins, with good mouthfeel.
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