Purified pectolytic enzyme preparation for the production of fruity, colourful and round red wines.
- Optimises aroma precursors extraction, colour extraction and favours gentle extraction of pellicular compounds (silky tannins).
- Limits the time requirement for cold pre-fermentation maceration (CPM).
- Favours extraction of phenolic compounds in the aqueous phase, during maceration.
- Improves free-run yields (+5 to 15% on average), clarification, pressing and filterability.
- Reduces production costs and simplifies tank management.
- Production of fruity, fresh red wines.
Product data sheet
Product data sheet LAFASE® FRUIT
Safety data sheet