Endozym Rouge is a complete enzymatic preparation, which combines its pectolitic properties with a high cellulasic and hemicellulasic activity. It is particularly suited to obtain the highest extraction and stability of the coloring matter and of varietal aromas of the red cultivars used during vinification.
The utilization of Endozym Rouge enables to obtain the maximum concentration in noble skin tannins and to reduce the intensity of pressing or maceration times, one of the main causes for the extraction of bitter tannins.
The specific composition of the enzymatic preparation induces a permeabilization in the skin wall, enabling to reduce the time of marc maceration in the vinification of red wines.
Endozym Rouge is produced from substrata granting the absence of pectin-methyl-esterase and anthocyanase: these fundamental characteristics avoid the partial anthocyan break down, with the following color loss.
The utilization of Endozym Rouge facilitates a higher yield for more structured and complex wines, respecting in their sensorial descriptors the origin cultivars and showing a general qualitative superiority.
Endozym Rouge is available also in its liquid form, easy and practical to use.