Enzymes - Extraction and maceration enzymes

Enzymes - Extraction and maceration enzymes

Enzymes

EXTRAZYME

For effective extraction of aromatic components and the colour potential
Maceration and extraction of colour and aroma in white and red wines. When producing white wines : improves the extraction of aromatic components during pressing or maceration. When producing red wines : favours the rapid extraction of anthocyanins enclosed in the film during maceration.

EXTRAZYME BLANC

For white wines
To obtain more aromatic white wines. It works in two ways:
Extracting fruity aroma precursors from the grapes
Releasing volatile aromas from these precursors

EXTRAZYME FRUIT

A maceration and extraction enzyme for the production of aroma-rich wines
EXTRAZYME FRUIT is a formulation developed to produce both richness and fruit aromas from dark grapes.

EXTRAZYME LIQUIDE

Extraction of juice and qualitative constituents from white or black grapes.
Suitable for making wines from ripe black grapes with low extractability

EXTRAZYME MPF

For cold prefermentation macerations
Optimises the extraction of phenolic components when producing white and red wines through cold prefermentation maceration.
Favours extraction during pressing and clarification at the end of alcoholic fermentation.

EXTRAZYME ROSÉ

An enzyme dedicated to make aromatic rosé wines
EXTRAZYME ROSÉ is a liquid pectolytic formulation whose main and secondary activities fully enhance the specific aromatic potential of
rosé musts

EXTRAZYME TERROIR

EXTRAYME TERROIR has the same properties as EXTRAZYME. It is more active.