Granulated Beta-Glucosidase specific for aroma extraction
Ideal for: Aroma extraction of red and white wines.
· Aroma enhancement
To be added to the fermentation of red and whites musts either mid way through fermentation or to the finished wines before bentonite addition. It is a Beta Glucosidase for aroma enhancement, which has been developed in a solid phase media and therefore enjoys the multitude of induced secondary activities. ß-Split is able to cleave aromatics not only from the beta glucosides, but also from non-fermentable sugars (rhamnosium, apiosium, arabinosium etc) that attach to and hide aromatics.