Specific for white and rosé pressing regardless of the type of wine. Pectolytic enzyme preparation purified (free from CE) to optimise pressing and extraction of aroma precursors during the production of white and rosé wines.
Improves free-run juice and first pressing yields.
Decreases the duration of pressing cycles.
Improves pressing management:
– Pressing at low pressures and shorter cycles.
– Reduces the breaking up of the press cake.
Less crushing of seeds and skins to limit the extraction of phenolic compounds, oxidation of juice and pH variation.
Reduces skin contact to a few hours directly in the press (short contact time).