Enzyme APRO-ZYME THERMORED L ANAX

Pectolytic complex for thermomaceration of red grapes, that is focused on intensive extraction of anthocyanins. Recommended for thermovinification, provides clarification of must and wine due to the destruction of cell wall colloids. The preparation is thermostable and most effective at 58-64°C, the allowable temperature is up to 68°C.

Dosage 2-5 g/hl.