Enzymes Stabilize/Extract Color - Aged Reds
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.
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