C A T A L O G U E e n o l o g i c a l p r o d u c t s

Enzymes Enartis Zym
Maceration of white grapes
Maceration of red grapes
CARACTÈRE
Powdered enzyme for maximizing juice yield and aroma
expression. Its high concentrations of pectolytic and
hemicellulase activities cause a rapid cell breakdown
and reduction of juice viscosity, factors that are fundamental
for high juice yields and good extraction of aroma
precursors. Subsequently, the ß-glycosidase activity
transforms these odorless glycosylated precursors into
free aromatic compounds characteristic of the grape
variety, thus allowing the production of more intense
and complex wines. When used in wine, Enartis Zym
Caractère enhances aromatic intensity and improves
clarification.
Application: Maceration of terpenic varietals.
Dosage: 10-30 g/ton in maceration
3-4 g/hL (0.25-0.3 lb/1,000 gal)
in juice/wine
Packaging: 250 g
ZYM CARACTERE
INCREASE OF WINE AROMATIC INTENSITY AND COMPLEXITY
MOUTHFEEL
VERMENTINO
FLOWER
INTENSITY
FRUIT
COMPLEXITY
VERMENTINO + 2 g/hL ZYM CARACTÈRE,
2 MONTHS CONTACT + 1 g/hL PLUXBENTON N
AROM MP
Micro-granulated enzymatic preparation for maceration
of white grapes. Its secondary activities, hemicellulases
and proteases, break cell walls and membranes
localized in the skin. This not only causes the solubilization
of aromatic precursors contained in the vacuole,
but also those bound to solid cell structures. Wines
treated with Arom MP have an aromatic profile characterized
by intense fruit aromas with complexity and
persistence. Moreover, the protease activity contributes
to protein stabilization thus reducing bentonite additions.
Application: Maceration of white grapes; aromatic
white wines with improved protein stability.
Dosage: 20-40 g/ton
Packaging: 250 g - 1 kg
COLOR
Powdered pectinolytic enzyme with side activities specifically
developed for the maceration of red grapes. It
accelerates and intensifies the extraction of polyphenolic
substances (anthocyanins and tannins in particular)
contained in grape skins. Wines produced using
Enartis Zym Color are therefore richer in phenolic
substances, more intense and fruity on the nose and
more structured on the palate. Enartis Zym Color also
enhances Color stability and often color intensity. Recommended
for a faster extraction of color and tannins
from unripe or moldy grapes.
Application: Young or medium-aged reds; optimal
color extraction with minimal solids contact.
Dosage: 20-40 g/ton
Packaging: 0.25 kg - 1 kg (liquid form)
T-RED
This liquid enzyme possesses pectinolytic and maceration
activities with optimal activity at 55°C (131°F).
Therefore, it can be used in musts destined for thermovinification
to improve the extraction and stabilization
of color substances, as well as preserve the structure
of wines produced with this technology. When used in
either thermovinification or in classic maceration, it is
very effective in improving clarification as well as the
filterability of must and wine.
Application: Young reds; red wines produced using
thermovinification.
Dosage: 19-151 mL/1,000 gal pressed juice
20-60 mL/ton grapes or must
Packaging: 1 kg
COLOR PLUS
Micro-granulated enzyme for maceration of red grapes.
Enartis Zym Color Plus is particularly effective in the
extraction and stabilization of color compounds. Its
secondary activities, cellulase and hemicellulase, degrade
cell walls, thus accelerating and increasing the
solubility of anthocyanins and tannins associated with
cellular structures. The protease activity degrades proteins
and decreases their ability to precipitate tannins
and pigments. Color Plus results in wines with intense
and stable color.
Application: Extraction and stabilization of color from
red grapes.
Dosage: 20-40 g/ton
Packaging: 250 g - 1 kg
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