ENZYMER XR is an enzymatic complex selected and approved by the LIEC entity, with a specific application for increasing the extraction of grape phenolic compounds in the fermentation on skins.

ENZYMER XR is an enzymatic preparation with progressive efficient pectic activity in the temperature interval that ranges between 10 and 30ºC, and that is not affected negatively by the vinifications normal pH and sulphour values.
For healthy red vintage with an optimum state of ripeness, the use of ENZYMER XR introduces a higher effectiveness into the extraction of the grape phenolic fraction during the process of pellicular maceration. For vintage with a ripeness inadequate state, the addition of ENZYMER XR accelerates and makes the colour extraction easier, allowing to cut down maceration time, the extraction of seeds green tannins and the sensorial defects that are associated to it.
The wine obtained with the addition of ENZYMER XR presents, apart from a higher sensorial balance, an improvement of its technological properties because of cutting down considerably its filters plugging power .

Use Conditions
The recommended guiding dose ranges between 2 and 3 g/Hl of vintage.
Way of preparation: Once it has been defined the necessary quantity, do make one ENZYMER XR dilution in 10 times its weight in must.
Addition: The addition of the previous suspension must be done at the beginning of the barrelling, as well as making the maximum homogenization easier with consecutive pumping over. Let work during the whole maceration stage.