Enzymes
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For Use in Winemaking
- Liquid pectolytic enzyme, 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: 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 preparation with significant ß-glucanase activity, developed to enhance wine sensory characteristics during lees ageing and improve wine filterability
- Accelerates yeast cell lysis and increases mannoprotein content in wines matured on lees
- Enhances roundness, volume and mouthfeel
- Improves filterability, especially for wines made with Botrytis infected grapes
Dosage: 2-10 g/hL (0.17-0.8 lb/1,000 gal)
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For Use in Winemaking
- Micro-granulated pectolytic enzyme preparation developed to increase aromatic expression, press yield and juice clarification
- Hemicellulasic and ß-glycosidasic side activities to reduce juice viscosity, maximize juice yield and increase aromatic intensity of wines from grapes with glycosylated precursors (terpenes, norisoprenoids, etc.)
Dosage: 10-30 g/ton or 3-4 g/hL (0.25-0.3 lb/1,000 gal)
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 ciderProduct
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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
Size
Price
Quantity