• 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 leaching;
• recommended for grapes in which you want to limit the extraction of color (ex: Pinot Grigio);
• enhances the filterability of musts
• effective even in critical conditions: pH ≤ 3 – temperature ≥ 7 ° C – grapes, pressed and sulphited must;
• effective in early harvests and unripe grapes
APPLICATIONS: static clarification – skin contact – pressing.
ADVANTAGES: Increased yield in free run juice – Reduction of the pressure of juice extraction and in duration of pressing cycles – cost effective.
IT