WINE MUST / MASH VINIFICATION

Consistent must vinification is necessary for high quality fine wines. Enzymes, yeast, yeast nutrients and the biological decomposition of acids positively affect sensory properties, flavour and colour of must. The use of biotechnological products significantly improves further processing of must. Thorough clarification of must is a very important factor and therefore our product range covers the following parameters:

MUST TREATMENT
enzymatization