• accelerates the extraction of free run juice, increasing its yield and limiting the production of lees as well as the increase of juice turbidity;
• maintains the integrity of the skin but helps the extraction of aromatic precursors, aromas and polysaccharides due to its mild activity;
• recommended for grapes in which you want to limit the extraction of color (e.g.: Pinot Grigio);
• enhances the juice filterability
• effective even in critical conditions: pH ≤ 3 – temperature ≥ 7 ° C – grapes, pressed and sulphited juice;
• effective in early harvests and unripe grapes
APPLICATIONS: flotation – static clarification – centrifugation
ADVANTAGES: low dosage – fast reduction of viscosity – ideal even in difficult varieties.
IT