Wine yields increased by use of cytolytic - enzymes

摘要

Grape marc is treated with 0.0001-0.1% pbw of a purified cytolytic enzyme obtained from the culture of the fungus "Trichothecium roseum" of activity 2 500 units. Used in the mfe. of red and white table and dessert wines, sparkling wines, fortified wines and conc. fruit juices. Advantages are increased yield of must, improved flavour and reduced process time.