OENOZYM RED COLOR is a pectolytic enzyme preparation based on pectinases and hemicellulases, derived from selected strains of Aspergillus niger.
OenoZym Red Color promotes the release of polysaccharides naturally present in grapes, which, from the very beginning of maceration, can combine with tannins and coloring compounds to form stable complexes over time. Wines produced with this enzyme exhibit greater color intensity compared to untreated control samples.
The use of this product is particularly suitable for traditional red wine macerations, during which it enhances the extraction of phenolic compounds, allowing the production of wines with improved structure and aging potential.
RECOMMENDED DOSAGE
The product is intended for the treatment of crushed grape masses used for red wine production.
Add 1–3 g of enzyme per 100 kg of crushed grapes at the beginning of the maceration process.
PACKAGING
OenoZym Red Color is available in 0.1 kg and 0.5 kg packages.
Download
OenoZym Red Color – Technical Data Sheet