Fining Agents

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 cider

• 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)

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 cider