Purified pectolytic enzyme preparation for the production of full bodied red wines that are rich in coloring matter and structured tannins, destined for ageing. Allows a strong selective extraction of Rhamnogalacturonan type II (components of the skin and pulp), favoring a better stability of coloring matter and the coating of tannins. Allows better color stability over time (Anthocyanase purification). Limits the formation of ethyl phenol precursors during a potential Brettanomyces contamination (purification in CE). Favors wine clarification. Allows the production of structured red wines, rich in color and polymerized tannins, with good mouthfeel.
