Liquid enzyme preparation specific for vinification of white grapes through pellicular maceration

A pectolytic enzyme with an attractive and gentle extraction activity, recommended for all white wine production processes that require correct contact with solids in order to:

  • specifically increase the extraction of aromatic precursors and aromas
  • reduce the must’s viscosity
  • reduce the skin-must contact time
  • improve filtration and clarification procedures

The use of Zimaskin® in reductive white wine vinification involving cold maceration is attractive, for which the company’s specific official procedures are available.

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