Liquid enzyme preparation developed for extraction of flavor and juice from grape skins.
• Increases the yield of free-run juice and wine.
• Favors the release of benefical aroma and aroma precursors as well as structure compounds.
• Allows to reduce mechanical actions.
• Eases juice and wine clarification.
The dosage must be adapted according to the grape variety, level of ripeness, wine style and sanitary state of the grapes.
• 2–5 mL/100 kg of grapes.
USA Regulation 27 CFR 24.246 No Specific TTB Limitation