This is related to the use of ZEI™ which activates the PAL (Phenylalanine Ammonium Lyase) enzyme that catalyzes a series of secondary metabolic reactions which lead to the synthesis of these phenolic compounds.

These compounds are essential for obtaining quality wines that are more balanced, with greater chromatic intensity, roundness and volume. As can be seen from the graph, the increase in the concentration of the products during treatment does not translate into an increase in the quality of the fruit.