ESSEZYM EXTRA COLOR - Maceration and extraction enzyme
Essezym Extra Color is a brown, granular pectolytic enzyme with a higher concentration than ESSEZYM COLOR, for the extraction of flavors and color from the skin of red wines.
Technical specifications
| Producer | Essedielle |
|---|---|
| Product type | Pectolytic enzyme for maceration and extraction |
| Way of ussage | dissolve in 10 parts water or juice and add directly to the crusher, press or tank at the beginning or during filling. |
| Dose | 2-3 g / hl during skin fermentation at 18-24 ° C for 2-4 days; |
| packing | Packed at 20, 100 and 500 gr. |
| WARNING | Do not use bentonite or silica gel at the same time as using Essezym Extra Color. |
Description
GENERAL CHARACTERISTICS VINIFICATION ENZYME
ESSEZYM EXTRA COLOR is an enzyme for vinification obtained by submerged fermentation of Aspergillus Niger, does not contain Genetically Modified Organisms and has a composition of unique enzymatic activities such as polygalacturonase, pectinesterase and pectinylase. It also contains betaglucanase. It is free of preservatives and unwanted secondary enzymatic activities, such as cinnamyl esterase.
ESSEZYM EXTRA COLOR can be added directly over the grapes during crushing or pressing, favoring the extraction of substances from the skin, especially aromatic and color precursors, able to highlight specific varieties of vines.
METHOD AND CONDITIONS OF USE
ESSEZYM EXTRA COLOR dissolve in 10 parts water or juice and add directly to the crusher, press or tank at the beginning or during filling.
ESSEZYM EXTRA COLOR operates between 8 ° C and 40 ° C. The higher the temperature, the greater the efficiency of the enzyme, for example, at 25 ° C it is twice as effective as at 15 ° C. The use of SO2 up to a maximum of 500 mg / l does not affect the enzymatic activity.
ESSEZYM EXTRA COLOR meets the JECFA and WHO FAO / WHO FCC recommendations on the use of enzymes.
STORAGE CONDITIONS
Store in a cool place at a temperature below 25 ° C.
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