Enzymatisation

Raw materials are optimally prepared by pectolytic enzymes allowing for an intensive digestion of fruit tissues and thence release of valuable substances. The fruit aroma is intensified, and mash is quicker liquefied and can be pumped. The respective enzymes facilitate an easier start of fermentation and contribute to a better end fermentation and thus to higher alcohol yields.

Pectolytic enzymes support the natural process of pectin degradation. Targeted use of Distizym® enzymes allows for viscosity lowering and thereby provides an optimal basis for fruit mash fermentation.

    Contact


    Erbslöh Geisenheim GmbH

    Erbslöhstraße 1

    65366 Geisenheim, Germany


    Phone:+49 6722 708-0
    Fax:+49 6722 6098

    info@erbsloeh.com