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Fermentation
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Fermentation
Enzymes used during fermentation
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Extrared L 1 kg
Liquid pectinase for red color extraction and stability of tannin complexes. Add to cap. Use 1-4 g/hL must Also available in 25kg totes. Inquire for pricing. CURRENTLY OUT OF STOCK
Mannozym™ 500 g
Beta-glucanase with Lysogenic Activity for treating Botrytised Grapes, and release of mannoproteins though lysogenic action on the yeast cell wall.
Thermozima® 25 kg
Liquid enzyme to clarify high heat thermo-macerated musts.
Zimaclar® 100 g
Clarification of white must and new wine. Powdered. Use 1-3g/hL must.
Zimaclar® 500 g
Clarification of white must and new wine. Powdered. Use 1-3g/hL must.
Zimaclar® 20 kg
Clarification of white must and new wine. Powdered. Use 1-3g/hL must.
Zimared® PLUS 100 g
For color extraction and stable tannin complexes. Powdered. .
Zimared® PLUS 500 g
For color extraction and stable tannin complexes. Out of Stock. Expected mid June.
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