Pectolytic enzyme preparation purified of cinnamoyl esterase, specifically for skin contact during white and rosé wine vinification.
Developed for extracting aroma precursors and varietal aromas for the production of highly aromatic, fruity white and rosé wines.
• Improves extraction of varietal aromas and aroma precursors from skin and pulp.
• Reduces skin contact time (optimization of production costs).
• Optimizes subsequent operations: pressing, must settling, filtration.
• Eases wine clarification.