Shot glass Skull 40ml
Freeze-dried bacterial cultures for Gouda cheese 3.5A perfectly selected...
Freeze-dried bacterial cultures for Greek cheese 3gA perfectly selected...
Zymex AROMA Special multi-active...
Special multi-active enzyme (pectinase, arabinase and beta-glucosydase activity) in powder for more aromatic wines and distillates.
The arabinase and beta-glucosydase activity releases aromatic components, bound to sugars, from the fruit/grapes. This results in more aromatic wines/musts. Can also be used in distilling. May lead to a slight loss of colour. Best kept in the refrigerator.
Dosage : 4-8 g/10 litres of wine, to add at the end of the fermentation.
The use of enzymes
The wildest stories are going around about enzymes, so let’s set some things straight here. Unless otherwise indicated, the stated quantity is at room temperature (20°C) with a contact time of 12 hours. Every reduction of 7° in temperature can be compensated for by doubling the dose. Every halving of the desired contact time can also be compensated for by doubling the dose. The order in which ingredients are added is extremely important. In fact one can have a great influence on the effect of another - even an unfavourable one - so never add bentonites while the enzymes are still active. So leave at least 12 hours between adding enzymes and adding bentonite.