Concentrated granular enzyme preparation for varietal aroma release in white wines.
This pool of glucosidasic activities (B-glycosidase, rhamnosidase, arabinosidase) promotes optimal aroma release, increasing the varietal heritage of white wines with shortened post-fermentation processing times. Enzyme activity should be inhibited at the desired time with a treatment of 10-15 g/hl bentonite.
Package: 200 g
