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winemaking / biotechnology / enzymes / maceration / endozym rouge

ENDOZYM® Rouge

Enzyme indicated for the extraction of colour and aromas from red grapes

 
ENDOZYM<sup>®</sup> Rouge
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
Endozym Rouge is a pectolitic enzyme indicated for the extraction of colour and aromas from red grapes. Endozym Rouge is a complete enzymatic preparation combining the pectolitic activities with a high cellulasic and hemi-cellulasic action. The utilization of Endozym Rouge enables to obtain the highest concentration of colouring matter, noble skin tannins and varietal aromas, enabling to reduce at the same time the intensity of pumping over or maceration times, one of the main reasons for the extraction of bitter tannins. The utilization of Endozym Rouge causes an increase in yields of free run juice up to 4% and reduces the produced quantity of pressed wines.
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ENDOZYM Rouge
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

Pectinlyase (PL); Polygalacturonase (PG); Pectinesterase (PE); Cellulase (CMC).

Packaging

500 g net cans in 4 kg cartons.

Documentation

Technical data sheet download
Safety data sheet download
Declaration of conformity download
product
ENDOZYM Rouge
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