VinoCrush® Classic
VinoCrush® Classic delivers a range of benefits in the extraction of red and white grapes.
In red grapes it increases wine yields by up to 5% and more than halves turbidity. In both red and white grapes it cuts your post-fermentation clarification costs and allows higher processing loads. It also reduces the risk of herbaceous flavors.
Using VinoCrush® Classic on red grapes increases wine yields by 3–5%. It also reduces wine turbidity by more than 50% after alcoholic fermentation.
VinoCrush® Classic decreases your post-fermentation clarification costs. This can result in savings of at least €1/$1.25 per hectoliter of wine.
With VinoCrush® Classic you can run your press cycles 20% faster. That means you can process a higher tonnage of grapes within the same period of time. You can also eliminate the risk of herbaceous flavors when you're using lower press pressure.
Typical dosage/100 kg grapes
Whites: 3–4 ml
Reds: 3–5 ml
Declared Activity
3300 PGNU/g
Classical strain enzyme
Yes
This product is made by fermentation of microorganisms. These microorganisms aren’t modified by biotechnology. Neither are they present in the final product.
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Add this product on grapes at the crusher/destemmer.
Add it to white grapes before pressing.
Add it to red when filling the maceration tank after the crusher/destemmer.