Eno&Zymes Arom Press
GEL366.00
AromPress favours the release of aromas and aromatic precursors into the must, at the same time reducing the times for maceration on skins. Thanks to the secondary enzymatic activities generated by AromPress, the grape skins become more fragile, which means that less pressure is needed in crushing. This all benefits the quality of the product. The use of AromPress improves the filterability of wine. Composition: granules with a high concentration of pectinases and beta-glycosidase secondary activities, preventing undesired activities. Origin: Aspergillus niger. Main applications: maceration on the skins of aromatic white grapes. Dosage: • 2–4 g/100 kg - Temperature: 6–12°C - Time: 12–14 hours.
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