Enzymes Increased Pressability
Enzymes are natural protein catalysts that facilitate and increase the rate of chemical reactions. Enological enzymes are used to accelerate natural reactions that would otherwise occur slowly in wine. Enzyme use can promote fruit and spice characters while reducing sulfur off-odors, herbaceous and mineral characteristics. For most enzymes, the addition to grapes as soon as possible helps with extraction of aroma precursors, reduces maceration time and helps increase juice yield.
Do you want to add the selected products to the shopping cart?
Due to changes to the product list you will lose the selection.