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Fermentation

Enzymes used during fermentation

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Picture of Extrared L 1 L

Extrared L 1 L

Liquid pectinase for red color extraction and stability of tannin complexes. Add to cap. Use 1-4 g/hL must

Picture of Mannozym™ 500 g

Mannozym™ 500 g

Beta-glucanase with Lysogenic Activity for treating Botrytised Grapes, and release of mannoproteins though lysogenic action on the yeast cell wall. Out of Stock. Expected mid July.

Picture of Thermozima® 1 L

Thermozima® 1 L

Liquid enzyme to clarify high heat thermo-macerated musts.

Picture of Thermozima® 25 kg

Thermozima® 25 kg

Liquid enzyme to clarify high heat thermo-macerated musts.

Picture of Zimaclar® 100 g

Zimaclar® 100 g

Clarification of white must and new wine. Powdered. Use 1-3g/hL must.

Picture of Zimaclar® 500 g

Zimaclar® 500 g

Clarification of white must and new wine. Powdered. Use 1-3g/hL must.

Picture of Zimaclar® 20 kg

Zimaclar® 20 kg

Clarification of white must and new wine. Powdered. Use 1-3g/hL must.

Picture of Zimared® PLUS 100 g

Zimared® PLUS 100 g

For color extraction and stable tannin complexes. Powdered. Out of Stock. Expected mid June.

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