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Application Notes for Enological Enzymes
Storage and Handling BioSelect enzymes are micro-granulated to assure stability and extended shelf life. An unopened package stored below 68°F has a shelf life three years from production date and can be carried over from season to season. Micro-granulated enzyme packages should be kept dry and away from sunlight. IFF PEKTOZYME liquid enzymes should be stored below 50 °F and kept away from direct sunlight to help extend shelf life. Rehydration of Micro-Granular Enzymes BioSelect micro-granulate enzymes can be rehydrated for easier application. The recommended enzyme dose for the amount of grapes or wine to be treated should be dissolved in 10 times its weight of water and mixed (for example: 100 grams of enzyme in 1,000 grams or about 1 liter of water). The enzyme solution is active immediately and stable for an 8 to 12 hour period and can be used throughout a processing day. Application of Liquid or Rehydrated Enzymes Enzymes must come in contact with their substrate
to be effective. Faster and better results are achieved by dispersing a diluted enzyme solution over a large volume of grapes or into wine rather than adding it in a concentrated form. Temperature / pH Enological enzymes are effective throughout the temperature range of standard winemaking practices. If thermovinification is used, the enzyme should be added when the temperature is below 131 °F. Colder temperatures can slow the speed of enzyme reactions but do not stop the enzyme activity. When working with temperatures below 55 °F, increasing dose rate to the higher range will help to speed up or maintain the rate of reactions. SO 2 / Bentonite The enzyme activity is not affected by sulfur dioxide concentrations up to 500 ppm. However, it is not recommended to dose enzymes directly with sulfur dioxide. Bentonite should not be applied at the same time as enzymes because it can bind with enzymes and inhibit their activity. Bentonite may be added after the enzyme treatment has concluded.
Alcohol Pectin Procedure for the Detection of Pectin Materials/Equipment Needed • Acidified alcohol (1 ml of 37% HCL in 100 ml 96% ethanol) • Test tubes • Graduated cylinder or pipette Procedure 1. Filter out solids from the juice or wine sample for easier interpretation of results.
2. Add 5 ml of the sample juice or wine to a test tube. 3. Add 10 ml of the acidified alcohol to each sample and mix gently. 4. For juice allow to sit for 5 minutes before reading results. For wine allow to sit for 10 minutes before reading results.
Interpretation of results
Observation
Interpretation Pectin degraded
No gel, flocculation, or
particles observed Flocculation or gel with trapped air bubbles or gritty particles on test tube wall
Pectin present
Clear juice: Pectin degraded (Negative)
Flocculation and gel observed: Pectin present (Positive)
Solution If pectin is detected, increase the enzyme contact time and/or increase dose rate to achieve full depectinization.
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