Enzymes

For Use in Winemaking

• Micro-granulated pectolytic enzyme with hemicellulasic and other side activities to break down “hairy zone” of pectins.
• Intense and fast depectinization.

Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing.
Dosage: 1-2 g/hL (0.08-0.17 lb/1,000 gal)

For Use in Cider Making

• Micro-granulated powdered pectolytic enzyme with hemicellulasic and other side activities to break down the“hairy zone” of pectins
• Intense and rapid depectinization reaction
• Reduces solid content and improves filtration

Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
Dosage: 1-3 g/hL (0.08-0.25 lb/1,000 gal) for juice
               3-6 g/hL (0.25-0.50 lb/1,000 gal) for cider

Enartis Zym Quick is a liquid enzyme developed for juice clarification by flotation. Two basic requirements must be fulfilled for effective flotation: a quick decrease in juice viscosity and the formation of floccules that are large and light enough to move rapidly to the juice surface. For these reasons, the various pectolytic activities of Enartis Zym Quick (pectinlyase, polygalacturonase and pectinesterase) are present in different proportions compared to traditional fining enzymes for faster pectin hydrolysis, resulting in a faster decrease of the viscosity.
Application: Must clarification using flotation.
Dosage: 0.5-2 mL/hL (19-76 mL/1,000 gal)

Micro-granulated enzymatic preparation for maceration of white grapes. Its secondary activities, hemicellulases and proteases, break cell walls and membranes localized in the skin. This not only causes the solubilization of aromatic precursors contained in the vacuole, but also those bound to solid cell structures. Wines treated with Arom MP have an aromatic profile characterized by intense fruit aromas with complexity and persistence. Moreover, the protease activity contributes to protein stabilization thus reducing bentonite additions.
Application: Maceration of white grapes; aromatic white wines with improved protein stability.
Dosage: 20-40 g/ton

For Use in Winemaking

• Micro-granulated pectolytic enzyme with hemicellulasic and ß-glucosidasic activities.
• Reduces juice viscosity, maximizes juice yield, improves filterability and increases aromatic intensity of wines from grapes with glycosylated precursors (terpenes, norisoprenoids…).

Dosage: 10-30 g/ton in maceration

For Use in Cider Making

• Micro-granulated powdered pectolytic enzyme with hemicellulasic and ß-glucosidasic activities
• Reduces cider viscosity, and improves filterability
• Increases aromatic intensity and complexity

Applications: Addition to cider only, post-fermentation.
Dosage: 3-6 g/hL (0.25-0.50 lbs/1,000 gal) for cider

For Use in Winemaking

• Liquid pectolytic enzyme with hemicellulasic and other side activities to break down “hairy zone” of pectins.
• Intense and fast depectinization.

Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing.
Dosage: 1-3 mL/hL (38-114 mL/1,000 gal)

For Use in Cider Making

• Liquid pectolytic enzyme with hemicellulasic and other side activities to break down the “hairy zone” of pectins
• Intense and rapid depectinization reaction
• Reduces solid content and improves filtration

Applications: Prior to fermentation in juice and post fermentation in difficult to clarify ciders.
Dosage: 1-3 mL/hL (38-114 mL/1,000 gal) for juice
               3-6 mL/hL (114-227 mL/1,000 gal) for cider