Enzymes Oenobrands - Stabilize/Extract Color - Crushed Grapes - Filtration

Enzymes are natural protein catalysts that facilitate and increase the rate of chemical reac­tions. Enological enzymes are used to accelerate natural reactions that would otherwise oc­cur slowly in wine. Enzyme use can promote fruit and spice characters while reducing sulfur off-odors, herbaceous and mineral characteristics. For most enzymes, the addition to grapes as soon as possible helps with extraction of aroma precursors, reduces maceration time and helps increase juice yield.
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Rapidase Extra Color (100g)
Item No. 016262 Available
Oenobrands Enzymes Crushed Grapes
$24.00
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