Ezima Essezym flavor

Ezima Essezym flavor It is a high quality product, ideal for professional and domestic use.

General features enzyme wine

The enzyme for winemaking Essezym Flavor is a pectinase and glycosidase preparation, with high concentrations derived from aspergillus niger strains with secondary cellular and hemicellular activities. Is characterized by several activities

important enzymatic, such as:

• Glucosidase: improvement of the release of aromatic components;

• pectin-liasic: basic tasks essential for degradation of esterified pectins;

• Polygalacturonase: rich in endoglobulin activity, in balance with PL, allows accelerated clarification;

• Pectin-Esterase: Preparation of the substrate for the intervention of PG;

• Arabanase: pectins with inclined branches;

• Cellulose: for a better extraction of aromatic precursors and red grape dye.

Essezym Flavor was designed for the following applications:

• white wine musts: aromatic extraction in cold maceration;

• Increased aromatic components at the end of fermentation is at the same time a good stabilizer of the color of red musts;

• musts for red wines: improvement of color extraction and flavors of various varieties of red grapes in cold maceration;

Essezym flavor does not contain cinamil-esterase. It allows the total degradation of pectin and is at the same time a good stabilizer of the color of red musts, giving your product a visible, remarkable quality.

COMPOSITION

Essezym-flavor is a pectinase in standardized micro-granulated with malt-dextrin to a minimum activity of

450 plu / g and 1000 ßdglu / g; It is an active macerated enzyme.

DOSAGE

• Essezym-flavor is easy and practical to use. Add (after dilution 5% in water).
• Homogenized well into the mass.
• Dosage of application on HL:
• Musts for white wines: 2-3 g, 8-12 hours, *5-10 ° C;
• Red wines musts: 2-3 g, 4-6 days, up to 5-10 ° C.

PACKING

Boxes of 20, 100 and 500 gr.

Attention:

It is recommended to keep the product cold (15 ° C). Under these conditions, the activity of the enzyme is kept for 36 months.

To see even more types of vinification products and not just that, visit our online store Farier.ro. You can buy from there the machines and products you need, right now.

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