EnzymesStabilize/Extract Color

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.
4 Product(s) Found

Lallzyme EX.

Contains 2 Products

Lallzyme EX-V.

Contains 2 Products

Rapidase Extra Color (100g).

Item No.16262 1 in stock
Crushed Grapes
Price $29.7