Enzymatic preparation for clarifying aromatic musts and wines.  

ZIMAROM® is used to change the structure of the pectins by decreasing the viscosity of the medium and thus improving the clarification of the treated product. From a technological standpoint, the residual glycosidase activity of ZIMAROM® is interesting. It involves the hydrolysis of aromatic precursors with the release of monoterpineols and norisoprenoids that are responsible for the aroma.

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