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Purified pectolytic enzyme preparation for the production of fruity, colorful and round red wines. Optimizes aroma precursors extraction, color extraction and favors gentle extraction of pellicular compounds (silky tannins). Limits the time requirement for cold pre-fermentation maceration (CPM). Favors 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.
