Purity 99%: Wine Complex Enzyme with purity 99% is used in red wine fermentation, where it ensures optimal color extraction and clarity.

Viscosity grade 15 mPa·s: Wine Complex Enzyme at viscosity grade 15 mPa·s is used in grape must clarification, where it accelerates sedimentation and improves filtration rates.

Molecular weight 45 kDa: Wine Complex Enzyme of molecular weight 45 kDa is used in white wine processing, where it enhances aroma release and flavor complexity.

Optimal pH range 3.0-4.5: Wine Complex Enzyme with optimal pH range 3.0-4.5 is used during juice settling, where it achieves rapid polysaccharide breakdown and reduces turbidity.

Activity 600 U/g: Wine Complex Enzyme with activity 600 U/g is used in must maceration, where it increases phenolic extraction and yields richer taste profiles.

Stability temperature up to 60°C: Wine Complex Enzyme with stability temperature up to 60°C is used in thermovinification, where it maintains enzymatic activity and process consistency.

Particle size <100 μm: Wine Complex Enzyme of particle size less than 100 μm is used in fine filtration processes, where it ensures homogeneous distribution and efficient enzymatic action.

Endo-pectinase content 70%: Wine Complex Enzyme with 70% endo-pectinase content is used in depectinization applications, where it significantly reduces pectin content for improved wine clarity.

Recommended dosage 30 g/hl: Wine Complex Enzyme at a recommended dosage of 30 g/hl is used in harvest-time grape treatment, where it shortens pressing time and maximizes juice yield.

Shelf life 24 months: Wine Complex Enzyme with a shelf life of 24 months is used in commercial storage, where it guarantees long-term performance and minimal activity loss.