ZIMAROUND

ZIMAROUND is a complex enzyme compound, formulated to ensure its lysogenic action against yeast cells, which provides for a considerable and early release in the wine matrix of precious colloidal macromolecules, which give the wine greater sensory thickness and stability.
ZIMAROUND works well from 10-12°C, and at higher temperatures its action is even more effective.
Throughout the lysis process, the wine's aromatic complexity is seen to develop into more nuanced forms.
Thanks to its composition, ZIMAROUND is able to degrade glucans, so it is also ideal in the treatment of wines made from botrytised grapes, assisting in their subsequent clarification and/or filtration.