A granular pectinase and ß-glucosidase blend for releasing terpene-type aromas.
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IDEAL USE: A GRANULAR PECTINASE AND SS-GLUCOSIDASE BLEND FOR RELEASING TERPENE-TYPE AROMAS. SPECIFIC FOR AROMATIC MUSCAT WINES FROM SUCH GRAPES AS RIESLING, GEWÜRZTRAMINER, CHENIN, GRENACHE, SYRAH ETC.
Preparation of pectolytic and ß-glucosidase with ß-glucosidase secondary activities enzyme.
Increases aromatic intensity of wines from the grape varieties with glycosylated precursors of terpenes and norisoprenoids.
