ENZYMER DF DF is an enzymatic complex selected and approved by the LIEC entity, with a specific application for the degradation of the pectins present in must of white and rosé productions.

ENZYMER DF is an enzymatic preparation with pectic activity that gradually increases in the temperature interval that ranges between 10 and 30ºC, and that is not affected negatively by the must normal pH and sulphour values. Quite the opposite, this activity cuts down drastically in the presence of bentonite.
The priority object for the use of this product is that kind of must to which it is intended to apply an intense debourbage, in a short interval and with a deposit from must compacted volume. This process causes a sensorial improvement of wine, especially of its aromatic profile.
Besides the remarked sensorial improvement, the wine got with a must previous treatment with ENZYMER DF acquire an important technological improvement because of cutting down considerably its filters plugging power .

Use Conditions
The recommended guiding dose ranges between 1 and 2 g/Hl of must.
Way of preparation. Once it has been defined the necessary quantity, do make one ENZYMER DF dilution in 10 times its weight in must.
Addition. The addition of the previous suspension must be done pursuing the maximum homogenization and immediately after the pressing. It is necessary to let an enzyme minimum action time that depends on must temperature and normally ranges between 6 and 12 hours.
Recommendations. A must excessive clarification can cause yeasts metabolism alterations and difficult fermentations. It is advisable a turbidity value of 100 NTU approximately to reach an optimum development of the alcoholic fermentation.