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Pectolytic enzyme preparation purified in ce, specifically for skin contact during white and rosé wine vinification. Developed for extracting aroma precursors and varietal aromas for the production of highly aromatic, fruity white and rosé wines.
Improves extraction of varietal aromas and aroma precursors from skins and pulp.
Reduces skin contact time (optimisation of production costs).
Optimises subsequent operations: pressing, must settling, filtration.
Eases wine clarification.
