Intensia®

For a fast and intense extraction promoting aromatic expression!

Intensia® is a new liquid enzyme that accelerates the technical processes of vinification and maximizes the potential of your grapes or musts.

After 3 years of R&D, this new formulation meets producers' expectations regarding the quality of the pressing, the depectinisation of the musts, the speed and intensity of precursors' liberation during macerations on lees o

f white and rosé's juices, the improvement of the efficiency of the thermovinification prefermentative hot maceration and the upscaling on the classic reds.

Intensia® is then used either on the fresh grapes just before going to the press, or on the fresh musts just before beginning the "maceration on lees" process, or on hot berries when going out of the heat exchanger and just before hot maceration or on the blend between hot and fresh berries when processing a "thermomix" maceration.

The 5 assets of Intensia :

• Acceleration of the technical processes: maceration on or of lees, thermovinification, pre-fermentation hot 

  

  maceration, thermomix.
• Rapid improvement in sensory profiles: more fruity sensations, less herbaceous sensations and unripe tannins for red. Intense fruit and more exotic-like aromas on macerations on lees for white and rosé (before AF).
• Optimization of juice's extraction on varieties with hard berries (Cinsaut, Muscat d'Alexandrie, etc.).
• Reduced time of maceration.
• Easy to use in 1 L cans: for 25 tons of grapes or 250 hL of must or lees.

Complementary products

Intensia is complementary to other enzyme preparations selected by the ICV Group :

• In white and rosé, when macerating on lees or pressing, Topzym® FCE, on grapes, facilitates "smooth" extractions and helps to clarify by its depectinisation effect.
• In red on your thermovinification processes, FlashZym L meets basic needs for its positive effect on pulp's cells and depectinisation of liberated juice.