Enovin COLOR

WINE TYPE:

 

 

APPLICATION:

Red-wine maceration – Dosage: > 2 g/100kg. Working temperature: >15ºC. Time: 2 days.

Pressing – Dosage: > 3 g/100kg. Working Temperature: >15ºC. Time: 4 hours.

CHARACTERISTICS:

• Enzyme activities: pectinase, cellulase, hemicellulase.
• Increases extraction of phenolic compounds during maceration.

ORGANOLEPTIC QUALITIES:

Colour extraction.

Data Sheet

Safety Data Sheet

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