OENOZYM THIOLS
Description
The secret of varietal aromas!
Pectolytic enzyme preparation from Aspergillus niger, rich in secondary activities and to increase the aromatic expression of white and rosé wines.
Depending on the moment of application, it can modulate the aromatic profile of wines:
- Used during alcoholic fermentation: enhances the liberation of thiol aroma precursors such as 4MSP (box-tree) and 3SH (citrus fruit) and thus indirectly increases conversion by the yeast to A-3SH (tropical fruits).
- Added during maturation or a few weeks before bottling: will help to free thiol precursors (4MSP and 3SH) already present in the wine (which, when in precursor state linked to cysteine or glutathione, are non-oxidizable compounds). The conversion to A3SH by the yeast is impossible in this case.
This product is allowed for a use in NOP according to the current regulations.
