Endozym ICS 10 Arôme is a concentrated pectolitic enzyme with a very high polygalacturonasic activity, pointed out by the 6.500 polygalacturonase units integrating with the collateral cellulasic and betaglucosidasic activities, specific activities increasing the passage of varietal aromas from the skin to the grape must and releasing terpenic aromas from the sugars to which they are bond, making them available towards the end of the fermentation.
Polygalacturonase, associated to the secondary cellulasic and hemicellulasic activities, induces the partial lysis of the cellular walls and accelerates the passage of the aromatic components in the must.
Endozym ICS 10 Arôme, thanks to its complementary activity, decreases the viscosity of the treated must, facilitates must and wine clarification processes, enables to bring a noticeable qualitative advantage.
It has no cinnamyl-esterasic activity, that would cause the building of volatile phenols that may origin unpleasant aromatic notes in wines.
Endozym ICS 10 Arôme is particularly indicated for the varietal aromatic characterization of white wines, where it enables the different varieties to completely express the typical characteristics, increasing the complex level of the whole sensorial analytical outline.