ESSEZYM FLAVOR enzyme
Essezym flavor is a preparation of the glycosidase pectolytic enzyme characterized by a significant activity in the treatment of musts and white wines for rosé and red wines.
Essezym flavor has been designed for the following applications:
• musts for white wine: aromatic extraction in cold maceration;
• the increase of the aromatic components at the end of the fermentation is at the same time a good stabilizer of the color of the red musts;
• musts for red wines: improving the extraction of the color and flavors of various varieties of red grapes in cold maceration;
Technical specifications
| Producer | Essedielle |
|---|---|
| product type | enzyme |
| destination | • musts for white wine: aromatic extraction in cold maceration; |
| usage conditions | Add (after diluting 5% in water). Mix well in the mass. |
| dosage | application on HL: |
| packing | Boxes of 20, 100 and 500 gr. |
| WARNING | It is recommended to keep the product cold (15 ° C). Under these conditions, the activity of the enzyme is maintained for 36 months. |
Description
GENERAL CHARACTERISTICS VINIFICATION ENZYME
Enzyme for vinification Essezym Flavor is a preparation of pectinase and glycosidase, with high concentrations derived from selected strains of Aspergillus niger with secondary activities of cellulases and hemicellulases. It is characterized by several activities
important enzymes, such as:
• glucosidase: improving the release of aromatic components;
• pectin-lyzica: basic tasks essential for the degradation of esterified pectins;
• polygalacturonase: rich in endoglobulin activity, in balance with PL, allows accelerated clarification;
• pectin esterase: preparation of the substrate for PG intervention;
• arabanasis: pectins with inclined branches;
• cellulose: for a better extraction of aromatic precursors and red grape dye.
Essezym FLAVOR has been designed for the following applications:
• musts for white wine: aromatic extraction in cold maceration;
• the increase of the aromatic components at the end of the fermentation is at the same time a good stabilizer of the color of the red musts;
• musts for red wines: improving the extraction of the color and flavors of various varieties of red grapes in cold maceration;
Essezym flavor does not contain cinnamyl 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 standardized micro-granulated pectinase with malto-dextrin at a minimum activity of
450 PLU / g and 1000 ßdGlu / g; is an active macerated enzyme.
DOSAGE
- Essezym-flavor is easy and practical to use. Add (after diluting 5% in water).
- Mix well in the mass.
- Application dosage on HL:
- musts for white wines: 2-3 g, 8-12 hours, * 5-10 ° C;
- musts for red wines: 2-3 g, 4-6 days, up to 5-10 ° C.
PACKING
Boxes of 20, 100 and 500 gr.
WARNING:
It is recommended to keep the product cold (15 ° C). Under these conditions, the activity of the enzyme is maintained for 36 months.
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