Pectin-degrading enzyme NATURASE WG 60 gr

Product features

The NATUZYM WG pectin-decomposing enzyme was specially developed for making red wines. This enzyme is able to quickly break down all pectin substances, which significantly reduces the viscosity of the mash and promotes rapid liquefaction of the mash. As a result, the mash becomes easier to mix and pump, which makes winemaking processes more efficient.

During the use of the enzyme, valuable internal contents are released, which increase the wine's scent and aroma set, thereby providing a unique taste experience. Liquefaction of the mash and opening of the mash facilitate the initiation of fermentation and allow a more complete fermentation, which results in a more optimal alcohol extraction. The enzyme also reduces the risk of burning during distillation, thus enabling safer and more efficient distillation.

Dosage

To achieve optimal results, the recommended dosage is 2 g/hl. This quantity ensures that the enzyme exerts its effect efficiently and effectively during the winemaking process.

Support available

Our team of experts, the viticulture and oenology consultants, are available to help with any questions. For more information and advice, please visit the website bi-bor.hu/rolunk.

Band discounts!

For larger quantities, ask for our individual offer to get the product at an even better price.