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ENDOZYM® Rouge HR
Pectolytic enzyme specific for very ripe grapes
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
In collaboration with the University of Turin, AEB has developed an enzyme that is ideal for very ripe and dried grapes: Endozym Rouge HR, which improves extraction and enhances the formation of a thickerthan-normal must, featuring a high degree of sugar. The dehydration of the berry has showed a different colour extraction logic, which differs greatly from traditional vinification, and hence specific enzymes.
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
Documentation
product
ENDOZYM Rouge HR
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