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Viscozyme L

Improved maceration & extraction of grape must.

Viscozyme L is an extraction enzyme that improves the maceration/extraction of red and white grapes. It generates higher juice yields for white grapes when used directly in the press. When used during maceration of red grapes, it produces higher wine yieds/capacities and reduces turbidity.

Dosage: 30 – 50 mL per tonne.

  • Enhances smooth downstream processing.
  • Improved filtration rates.
  • Higher juice yield and better preservation of aromas and flavour.
  • Reduced turbidity.