Specifically formulated liquid preparation of purified enzymes to optimize pressing and extraction of aroma precursors during the elaboration of white and rosé wines.

• Increases the yields of free run and early press juice.

• Decreases the duration of the pressing cycles.

• Facilitates pressing management:

• Allows efficient pressing at lower pressures and with shorter cycles.

• Less maceration of grape skin and seeds to limit the extraction of phenolic compounds, oxidation of juices and pH variations.

• Decrases skin maceration time directly in the press.

DOSAGE:

• White winemaking: 1 to 4 mL/100 kg of grapes.

• Rosé winemaking: 2 to 4 mL/100 kg of grapes.

The dose will be adjusted according to vintage specific conditions, contact time, temperature and pH.