For aromatic grape varieties
The precursors of young wine aromas in grape varieties such as Muscat, Gewurztraminer, Riesling are terpenic components which may have been partially glycosylated and therefore “not expressed”. Exarome enables these components contained within films or juices to be freed.
To limit volatile acidity and avoid lactic acetification
Lysozyme has the property of inhibiting gram+ bacteria (lactic bacteria) Where alcoholic fermentation stops, blocks the development of lactic bacteria and enables the prevention of lactic acetification without inhibiting alcoholic fermentation.As a preventive measure, enables final volatile acidity to be reduced.Malolactic fermentation can then be started.