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Technology
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ENOVIN COLOR
Enovin Color is an enzymatic preparation specifically designed for the maceration of red grapes, allowing greater extraction of phenolic compounds, greater aromatic intensity, as well as an increase in pressing yield.
CHARACTERISTICS
Allows for shorter macerations, which are desirable in vintages with rot or when the fermentation tank is to be reused quickly.
APPLICATION
- Enovin Color is the enzyme indicated for the maceration of red grape varieties, increasing the extraction of polyphenolic and aromatic material from the grape harvest.
- It can be applied on the fermentation tank during vatting, or directly on the grapes before or after crushing.
- The addition of the enzyme allows for rapid self-clarification and improved filtration.
DOSAGE
Maceration in red wine: > 2 g/100 kg
Pressed: > 3 g/100 kg
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- Polysaccharides and mannoproteins
MANNO AROME
Aromatic complexity and structure in red wines
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