Enzymes

• 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

• 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)

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 cider

• 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