Red Wine Must Treatment

Dependent on production process, grape mash fermentation, mash heating or direct pressing for rosé vinification, there are different ways of treatment to well prepare the grape mash/crushed grapes or grape must by a target-oriented adsorption of excess polyphenols or undesirable microorganisms for fermentation. 
Using enzymes allows for higher colour yields and makes pressing easier.  

Contact


Erbslöh Geisenheim GmbH

Erbslöhstraße 1

65366 Geisenheim, Germany


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

info@erbsloeh.com