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winemaking / biotechnology / enzymes / aroma enhancement / endozym ß-split

ENDOZYM® ß-Split

Enzymatic activities To enhance the aromatic expression of white red and rosè wines

 
ENDOZYM<sup>®</sup> ß-Split
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.
Endozym β-Split contains a blend of β-glucosidase, rhamnosidase, apiosidase and arabinofuranosidase. All these activities are involved in the hydrolysis of several important compounds for the development of varietal wine aromas. Adding Endozym β-Split at the right conditions ensures the optimization of aroma extraction from the skins and in the finished wines. Endozym β-Split shows a wide range of pH and temperature stability, and tolerance to sugar and ethanol, showing suitable characteristics for all winemaking conditions.
ENDOZYM B SPLIT 0.5KG
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ENDOZYM Split
The image has the only illustrative purpose and it is purely indicative; it may not fully reflect the characteristics of the product.

composition

Pectinlyase (PL); Polygalacturonase (PG); Pectinesterase (PE); Cellulase (CMC).

Packages

500 g vacuum-sealed net cans.

Documentation

Technical data sheet download
Safety data sheet download
Declaration of conformity download
product
ENDOZYM ß-Split
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