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Enozym VINTAGE
WINE TYPE:
APPLICATION:
Red-wine maceration – Dosage: > 1 g/100kg. Working temperature: >15ºC. Time: 2 days.
Pressing – Dosage: > 3 g/100kg. Working temperature: >15ºC. Time: 3 hours.
Filtering – Dosage: > 2 g/hl. Working temperature: >15ºC. Time: 24 hours.
Wines/musts affected by Botrytis – Dosage: > 3 g/hl. Working temperature: >15ºC. Time: 7 days.
CHARACTERISTICS:
• Enzyme activities: pectinase, cellulase, hemicellulase, protease, and ß-glucanase.
• Enhances wine structure and stability as a result of the balanced extraction of tannins, anthocyans and polysaccharides.
• Improves wine pressing and filtration performance.
ORGANOLEPTIC QUALITIES:
Improves colour extraction and stability. Produces persistent aromas.
