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葡萄酒酵母
葡萄酒菌
酵母活化保护剂与发酵营养剂
非活性酵母专业产品
果胶酶
脱乙酰甲壳素
应用澄清, 过滤
强化型专业高效率澄清酶
最高温度20 °C
最低温度15 °C
用量0.5-1 g/hL
特征高果胶酶活性,多聚半乳糖醛酸酶浓度较高
起源Aspergillus niger
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