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.