Naringinase

Its function is the release and enhancement of aromas, as well as the reduction or elimination of bittering molecules of non-protein origin.

Used to increase the aroma in wine, tea, fruit juices and remove the bitterness produced by certain vegetables, such as citrus fruits or aubergines.

Cover, inject or immerse the product with the Naraginäse solution.

Impregnating with 2-5 vacuum cycles is recommended for best performance.

It can be applied directly in powder on top of the product.

Eliminates bitterness in vegetables and fruits.

Ingredients:
Maltodextrin, Glucosidase, Rhamnosidase.
May contain milk.
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Use:

It is recommended to use in a dilution with water between 0.1-5%.

It can be diluted with its own weight in water at most.

Apply as a powder on top of the product, impregnate under vacuum or inject with a syringe.

Dose:
Dilute 0.1-5% in water or in the product itself.

Product intended for food.
Store in a cool, dry place.