ULTRasi RedBerry is a brown liquid enzyme for red grape maceration and thermovinification. It is particularly indicated for ready to drink young red and rose wine maceration. Maceration is the winemaking process where the phenolic materials of the grape—tannins, coloring agents (anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must.
To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since 99% of all grape juice (with the exceptions of teinturiers) is a clearish-gray color. In the production of white wines, maceration is either actively avoided or allowed in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wines grapes are allowed some maceration between the skins and must, but not to the extent of red wine production.
Dal Cin manufactures and specializes in bentonites and clarification/filtration media for solid and liquid separation. Their products are used in the filtration of juices, beer, waste waters and solvents for example. Dal Cin has world wide distribution.
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