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winemaking / biotechnology / enzymes / maceration / endozym rouge hr

ENDOZYM® Rouge HR

Pectolytic enzyme specific for very ripe grapes

ENDOZYM<sup>®</sup> Rouge HR
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
In collaboration with the University of Turin, AEB has developed an enzyme that is ideal for very ripe and dried grapes: Endozym Rouge HR, which improves extraction and enhances the formation of a thickerthan-normal must, featuring a high degree of sugar. The dehydration of the berry has showed a different colour extraction logic, which differs greatly from traditional vinification, and hence specific enzymes.
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ENDOZYM Rouge HR
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

Polygalacaturonase (PG); Pectin lyase (PL); Pectinesterase (PE).

Packages

250 g net bottles in cartons containing 1 kg. 1 kg net bottles in cartons containing 4 kg.

Documentation

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