Pectolytic enzyme preparation purified of cinnamoyl esterase for optimizing pressing and extraction of aroma precursors during the production of white and rosé wines.
• Improves clarification.
• Improves free-run juice and first pressing yields.
• Decreases the duration of pressing cycles.
• Improves pressing management: pressing at low pressures and shorter cycles.
• Less crushing of seeds and skins to limit the extraction of phenolic compounds, oxidation of juice and pH variations.
• Reduces skin contact processing time to a few hours, only that time to fill the press.