Endozym Aromatic is an enzymatic preparation ensuring the total extraction and the release of the varietal aromas present in the different cultivars, thanks to an aimed and selective activity, indispensable to characterize in the best way the cultivars chosen for the processing.
In the vinification process it is decisive to make available molecules responsible for varietal aromas, as the proceeding does not often take place in a satisfactory way. With Endozym Aromatic the complete natural aromatic contribute of the raw material is always granted.
The agent is composed by a pool of enzymes determining the complete valorization of the grape aromatic heritage, localized in the skin and represented by different components, both aroma precursors and free and volatile odorous substances, clear and stable at the specific perception threshold only when, in the presence of suitable technological choices, the expressive personality is facilitated, peculiar of the utilized varieties.
Endozym Aromatic strongly limits the effects of pectinesterase and is free from cinnamylesterase, eliminating the risk of the presence of undesired and unpleasant molecules, such as vinylphenols.
Easy to use, Endozym Aromatic finds its ideal application for short cold macerations of white grapes.
It can be used at variable doses according to temperature and usage conditions, anyway between 2 and 4 g/hL.