EXTRAZYME
For effective extraction of aromatic components and the colour potentialMaceration 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.
MYZYM MPF
Extraction of colour and aromatic precursors in cold maceration.
In red wines, cold pre-fermentation maceration (MPF) takes place in aqueous phase, thereby fostering colour extraction while limiting the amount of tannins. As with skin maceration in white grapes, MPF is also often implemented to enhance aromas, fostering the extraction of aromatic precursor compounds.
MYZYM RED FRUITS
Extracting and bringing out aromatic precursors in red grapes.
MYZYM RED FRUITS is a formulation developed to obtain both richness and fruity aromas from black grapes. It has a dual activity: extracting precursors of fruity aromas from the grapes (pectinase activity) and releasing volatile aromas from these precursors (glycosidase activity).
MYZYM ULTRA EXTRACT
Extracting colour and enhancing structure in difficult conditions
MYZYM ULTRA EXTRACT is a preparation of pectolytic enzymes with highly-concentrated complementary activitiesthat considerably accelerate the breakdown of cell walls in grape berries.