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Powder; pectin enzyme for optimising the extraction of aromatic substances, colour etc. for red wines for higher juice yields, shorter press cycles and increased aroma 1 - 1.5 g per 100 kg grapes. But also suitable as mash enzyme for distillation for pip and stone fruit 2- 3 g/hl or e.g. rowanberry 10 g/hl.
This website uses cookies, which are necessary for the technical operation of the website and are always set. Other cookies, which increase the usability of this website, serve for direct advertising or simplify interaction with other websites and social networks, will only be used with your consent.
