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Maceration and extraction enzymes are used to help release juice from grapes and desired contents such as flavor, tannin, color and other key phenolic compounds from juice and skins.
PEKTOZYME ® Mash Liquid pectinase, 20 Kg
Popular Premium White, Red & Rosé Wines
• Optimize large scale winemaking with liquid enzyme • Increase extraction of anthocyanins, tannins, varietal flavor and aroma compounds • Higher free run yields with lower pressure while preserving aroma and quality
Recommended Dose Rate: 18 - 63 mL / ton Reds and Rosés: Dose at crusher or while filling fermentation tank. If thermovinification is used, enzyme should be added when the temperature is below 55 °C / 131 °F. Whites: Dose in transportation bins or at crusher prior to pressing.
BioSelect ® Noir Micro-granulate pectinase, 250 g
Premium Red Wines
• Release anthocyanins, tannins, and polysaccharides early in maceration • Increase color extraction and improve color stability • Enhance soft tannin extraction without increased astringency for more structure and improved mouthfeel • Recommended for long maceration wines
Recommended Dose Rate: 27 - 45 g / ton Reds: Dose at crusher or while filling fermentation tank. If thermovinification is used, enzyme should be added when the temperature is below 55 °C / 131 °F.
BioSelect ® Blanc Micro-granulate pectinase, 250 g
Premium White & Rosé Wines
• Increase varietal intensity through the selective release of flavor and aroma compounds from grape skins • Reduce skin contact time for higher quality juice • Higher free run yields and more efficient pressing at lower pressures • Purified to control cinnamoyl esterase activity and preserve delicate aromas
Recommended Dose Rate: 27 - 36 g / ton Whites: Dose in transportation bins or at crusher prior to pressing.
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