Essym Clair - Clear Enzyme It is a high quality product, ideal for professional and domestic use.
General features enzymes for wine
Essezym Clair is an enzyme for wine obtained from the submerged fermentation of Aspergillus niger and has a cumulation of individual enzymatic activities, such as polygalacturnase, pectinesterase and pectinliase. These activities provide a rapid response and complete degradation of pectin, thus improving clarification.
Essezym Clair is devoid of conservation agents and unwanted secondary enzymatic activities, such as cinnamileterase and does not contain genetically modified organisms.
Essezym Clair can be added directly over the grapes in the process of crushing or pressing as well as over the crushed apples before pressing, favoring the extraction of noble shells, especially the aromatic precursors that highlight the variety of grapes or apples used. Standardized pectolithic activity of at least 450 PA.
Conditions of use
Dissolve in 10 parts water, juice or must and add directly into the crushing, in the press or in the tank.
DOSE
- 1-3 g/hl in the decanting phase at 15-20 ° C for 2-8 hours;
- 2-4 g/hl in the centrifugal stage at 15-20 ° C for 1-2 hours;
- 2-4 g/hl in the floating phase at 15-20 ° C for 1-2 hours;
- 2-5 g/hl when maceration of the skin at 8-25 ° C for 1-3 hours.
PACKING
Packed at 20, 100 and 500 gr.
Store in a cool place, at a temperature less than 25 ° C.
To see even more types of wine enzymes and not just that, visit our online store Farier.ro. You can buy from there the machines you need, right now.
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Price on request.
Orders at no 0374494920
Prices on request.
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