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Enzyme Preparations: Panzym Arome G-pectinase
enzyme preparation for releasing aroma during
winemaking. This is a granulated formula produced
from selected strains of Aspergillus niger. Highly
concentrated use to promote the typical bouquet and
aroma of white and rose wines by releasing bouquet
substances (terpenes). Improves clarification and
filterability of young wines. Cinnamylesterase free.
Panzym Extract- a granulated enzyme preparation
for white and red wine production. Produced from
selected strains of Aspergillus niger and is free of
Cinnamylesterase activity. Gently extracts aroma
precursors and desirable phenols with decreased
aggressive tannins while extracting stabilized color
from red mash
SIHA-Pectinase W (liquid)-a highly active
pectinase produced from Aspergiluis niger. Increases
juice yield and improves the extraction of color and
aroma. Cinnamylesterase free.
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