Red Wine Enzymatization

An increased yield of colour is the most important factor with regard to the enzymatization of red grape mashes and red grape musts. Also an improved colour stabilisation is achieved by the use of enzymes and is essential for an intensive red wine colour. The additional yield increase is an important economic argument for the enzyme application. Also for red grape varieties exclusively enzymes free from detrimental depsidases and oxidases should be used. Flavour enzymes should not be used in red wine making since they may cause colour losses.

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    Erbslöh Geisenheim GmbH

    Erbslöhstraße 1

    65366 Geisenheim, Germany


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

    info@erbsloeh.com