enzyme VINOFERM ZYMEX 4000 100 ml

simple, high-concentration liquid enzyme to break down pectin. Can reduce pressing time up to 50% and increase juice yield up to 10%. Best stored in the refrigerator. Content: 100 ml. Dosage: 10 ml / 100 kg of grape must at a temperature of 15 ° C, with a contact time of 1-2 hours. Using Enzymes You've heard many stories about enzymes, so let's get some facts straight. Unless otherwise required, the enzymes must be in contact with the product for 12 hours at +20°C. Every 7°C reduction in temperature must be compensated by doubling the dose. If you want to shorten the contact time to 6 hours, you have to dose twice the amount. The order in which ingredients are added is of the utmost importance, as one ingredient can have a strong effect on another - even an adverse one - so never add bentonite, for example, while the enzymes are still active. Leave at least 12 hours between adding enzymes and adding bentonite..