ENZYMES

Enzyme whose content of pectinases, hemicellulases, and other secondary activities, makes it get good results at various stages of winemaking.

Presented in boxes of 5 vials for between 1,500 and 5,000 liters of must according to objective and time of application.

USE OF PECTOLYTIC ENZYMES

The use in vinification of pectolytic enzyme preparations has several advantages.

For red wines and rosé wines of maceration, pectinases are added during the filling of the maceration tank and favor:
- The fastest and most complete extraction of the coloring matter.
- Better performance in yolk must.
- An improvement in wine clarification.

For white wines and rosé wines of the press, the addition of enzymes to the crushed grapevine allows to improve the extraction of the must by pressing.

Used at the exit of the press, the enzymes accelerate the racking, which favors the obtaining of finer wines and easier to clarify later. Enzymes with secondary glucosidase activity are used at the end of alcoholic fermentation to increase the aromatic expression of the wine.

The doses of use vary from 0.5 to 5 g / hl, depending on the concentration of commercial preparations, commercial preparations, duration of action, temperature.

Enzymes that are proteins are adsorbed by bentonite.

Test to ensure the presence of pectins: In a test tube, a volume of wine is placed and two volumes of 96% alcohol are added. If a white precipitate appears, there are pectins. The amount of pectins can be seen depending on the speed and the importance of flocculation.