Enzyme APRO-ZYME MP WHITE L ANAX

The preparation is used in the production of white and rosé wines. The processing of rosé and white mash results to a better yield, shorter and gentler pressing cycles. Improves subsequent clarification of the must. If you need to do without the fermentation of the mash, the alternative is the fermentation of the must.

Dosage:

- mash 2-3 g/hl,

- must2-4 g/hl,

- flotation 4-6 g/hl.