Enzymes
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For Use in Winemaking
- Micro-granulated pectolytic, rich in cellulasic, hemicellulasic and polygalacturonasic side activities
- Break down “hairy zone”of pectins and hemicelluloses
- Intense and fast depectinization
Recommendations: “Difficult-to-clarify” juice; varieties rich in pectins; mechanical grape processing; overripe grapes.
Dosage: 0.5-3 g/hL (0.04-0.25 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 ciderProduct
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- Micro-granulated enzyme preparation developed to increase phenolic compound and improve color stability.
- Cellulasic and hemicellulasic side activities accelerate and increase extraction of phenolic compounds.
- Hydrolyzes proteins and reduce precipitation of tannins and pigments.
- Improves color stability and intensity.
- Highly effective in improving clarification and filterability.
Dosage: 20-40 g/ton
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For Use in Winemaking
- Liquid pectolytic enzyme, rich in cellulasic, hemicellulasic and polygalacturonasic side activities
- Intense and fast depectinization
Recommendations: Difficult-to-clarify juice; varieties rich in pectins; mechanical grape processing.
Dosage: 1-3 mL/hL (38-113 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 ciderProduct
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- Micro-granulated pectolytic enzyme.
- Cellulasic and hemicellulasic side activities accelerate and increase extraction of phenolic compounds (anthocyanins and tannins in particular)
- Improves color stability and intensity
- Enhances intensity and complexity of wine aromas
Dosage: 20-40 g/ton
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- Micro-granulated pectolytic enzyme preparation developed to increase aromatic compounds extraction, press yield and improve juice clarification
- Rich in cellulasic, hemicellulasic and proteasic side activities
- Contributes to protein stability
Dosage: 20-40 g/ton
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- Micro-granulated pectolytic enzyme preparation developed to increase aromatic compounds extraction, press yield and improve juice clarification
- Rich in cellulasic, hemicellulasic and proteasic side activities
- Contributes to protein stability
Dosage: 20-40 g/ton
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- New pectolytic enzyme specifically developed for thermovinification.
- Contains thermostable activities which are resistant to temperatures up to 65°C (149°F).
- Rich in secondary activities (cellulases, hemicellulases and proteases) which accelerate and intensify the extraction of color and tannins from grape skins.
- Protease activity hydrolyzes grape proteins, limiting their ability to precipitate tannins. As a result, wine is richer in tannins that contribute to the formation of stable color complexes.
Application: Red wine produced using thermovinification.
Dosage: 20-60 mL/ton for grapes or mustProduct
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- Liquid enzymatic preparation with primary pectolytic and betaglucanase activities and secondary rhamnosidase and
- hemicellulase activities.
- Improves clarification and filterability of must and wine due to its ability to hydrolyze pectins and polysaccharides from grapes and polysaccharides produced by microorganisms, such as glucans.
- Can be used also to accelerate the release of mannoproteins both in fermentation and during maturation on lees.
Recommendations: Improve clarification and filterability of must and wine; accelerate mannoprotein extraction; improve wine stability.
Dosage: 2-4 mL/hL (75-150 mL/1,000 gal)
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