Maceration Enzymes for Whites

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  1. Enartis Zym Arom MP

    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

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    Size

    Price

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    35-130-0250
    250 g
    $52.50
    - +

  2. Enartis Zym Caractere

    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

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    Product

    Size

    Price

    Quantity

     

    35-125-0250
    250 g
    $62.50
    - +

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