Pectolytic enzyme preparation purified for optimising pressing and extraction of aroma precursors during the production of white and rosé wines.
Improves free run juice and first pressing yields.
Decreases the duration of pressing cycles.
Improves pressing management:
pressing at low pressures and shorter cycles.
Reduces the breaking up of the press cake.
Less crushing of seeds and skins to limit the extraction of phenolic compounds, oxidation of juice and pH variation.
Reduces skin contact to a few hours (time to fill the press).
