Enzymatic preparation for winemaking based on pectinase and arabanase from Aspergillus niger
The specific formulation of Endozym Velluto, rich in arabanase activity, was born from research conducted in collaboration with the University of Turin to increase the extraction of polysaccharides from grapes and less oxidizable and bitter polyphenolic compounds.
DOSAGES: Use from 1 to 4 g/hL or quintal of product to be treated.
Enzymes are biotechnological products that play a fundamental role in the production of high-quality wines. They are real biological catalysts capable of accelerating chemical reactions, thus becoming precious tools to use in winemaking, as they increase production efficiency and improve the sensorial properties of wine. Thanks to their specificity, enzymes are able to allow very high reaction yields, often over 95%.
Data sheet