Panzym Arome G
Panzym Arome G
Panzym Arome G enzyme is a granulated enzyme preparation that is produced from a selected strain of Aspergillus niger by means of submerged fermentation. Panzym Arome G enzyme is a highly concentrated, cleaned composite preparation specially selected to promote the typical bouquet and aroma of white and rosé wines by releasing the grapes’ own bouquet substances (terpenes).
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Panzym Arome G
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- Increase of ß-glucosidase aroma in white wine varieties
- Release of monoterpens in young wines
- Inactivation of enzyme activity by bentonite fining
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| Application | Dosage lb/1,000 gal (g/hl) |
Period (day) |
| Release of aroma for white and rosé grapes varieties | 0.3 – 0.4 (4 – 5) |
10 – 15 |
| Edelsüss wines | 0.7 – 0.8 (8 – 10) |
15 – 20 |
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Promote the typical bouquet and aroma of white and rosé wines by releasing the grapes’ own bouquet substances (terpenes).
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