It allows the release of terpenic and nor-isoprenoid precursors, which are found in wine in a non-odorous glycosylated form.
Treatment of wines from white grapes for the release of varietal aromas. Extraction of the full varietal potential in terpenic varieties (Albariño, Godello, Moscatel, Verdejo, Sauvignon, among others).
Dry white wines: > 5 g/hl
Sweet wines: > 10 g/ hl