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
160721085328
160721085328
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Enzymes Enartis Zym<br />
Maceration of white grapes<br />
Maceration of red grapes<br />
CARACTÈRE<br />
Powdered enzyme for maximizing juice yield and aroma<br />
expression. Its high concentrations of pectolytic and<br />
hemicellulase activities cause a rapid cell breakdown<br />
and reduction of juice viscosity, factors that are fundamental<br />
for high juice yields and good extraction of aroma<br />
precursors. Subsequently, the ß-glycosidase activity<br />
transforms these odorless glycosylated precursors into<br />
free aromatic compounds characteristic of the grape<br />
variety, thus allowing the production of more intense<br />
and complex wines. When used in wine, Enartis Zym<br />
Caractère enhances aromatic intensity and improves<br />
clarification.<br />
Application: Maceration of terpenic varietals.<br />
Dosage: 10-30 g/ton in maceration<br />
3-4 g/hL (0.25-0.3 lb/1,000 gal)<br />
in juice/wine<br />
Packaging: 250 g<br />
ZYM CARACTERE<br />
INCREASE OF WINE AROMATIC INTENSITY AND COMPLEXITY<br />
MOUTHFEEL<br />
VERMENTINO<br />
FLOWER<br />
INTENSITY<br />
FRUIT<br />
COMPLEXITY<br />
VERMENTINO + 2 g/hL ZYM CARACTÈRE,<br />
2 MONTHS CONTACT + 1 g/hL PLUXBENTON N<br />
AROM MP<br />
Micro-granulated enzymatic preparation for maceration<br />
of white grapes. Its secondary activities, hemicellulases<br />
and proteases, break cell walls and membranes<br />
localized in the skin. This not only causes the solubilization<br />
of aromatic precursors contained in the vacuole,<br />
but also those bound to solid cell structures. Wines<br />
treated with Arom MP have an aromatic profile characterized<br />
by intense fruit aromas with complexity and<br />
persistence. Moreover, the protease activity contributes<br />
to protein stabilization thus reducing bentonite additions.<br />
Application: Maceration of white grapes; aromatic<br />
white wines with improved protein stability.<br />
Dosage: 20-40 g/ton<br />
Packaging: 250 g - 1 kg<br />
COLOR<br />
Powdered pectinolytic enzyme with side activities specifically<br />
developed for the maceration of red grapes. It<br />
accelerates and intensifies the extraction of polyphenolic<br />
substances (anthocyanins and tannins in particular)<br />
contained in grape skins. Wines produced using<br />
Enartis Zym Color are therefore richer in phenolic<br />
substances, more intense and fruity on the nose and<br />
more structured on the palate. Enartis Zym Color also<br />
enhances Color stability and often color intensity. Recommended<br />
for a faster extraction of color and tannins<br />
from unripe or moldy grapes.<br />
Application: Young or medium-aged reds; optimal<br />
color extraction with minimal solids contact.<br />
Dosage: 20-40 g/ton<br />
Packaging: 0.25 kg - 1 kg (liquid form)<br />
T-RED<br />
This liquid enzyme possesses pectinolytic and maceration<br />
activities with optimal activity at 55°C (131°F).<br />
Therefore, it can be used in musts destined for thermovinification<br />
to improve the extraction and stabilization<br />
of color substances, as well as preserve the structure<br />
of wines produced with this technology. When used in<br />
either thermovinification or in classic maceration, it is<br />
very effective in improving clarification as well as the<br />
filterability of must and wine.<br />
Application: Young reds; red wines produced using<br />
thermovinification.<br />
Dosage: 19-151 mL/1,000 gal pressed juice<br />
20-60 mL/ton grapes or must<br />
Packaging: 1 kg<br />
COLOR PLUS<br />
Micro-granulated enzyme for maceration of red grapes.<br />
Enartis Zym Color Plus is particularly effective in the<br />
extraction and stabilization of color compounds. Its<br />
secondary activities, cellulase and hemicellulase, degrade<br />
cell walls, thus accelerating and increasing the<br />
solubility of anthocyanins and tannins associated with<br />
cellular structures. The protease activity degrades proteins<br />
and decreases their ability to precipitate tannins<br />
and pigments. Color Plus results in wines with intense<br />
and stable color.<br />
Application: Extraction and stabilization of color from<br />
red grapes.<br />
Dosage: 20-40 g/ton<br />
Packaging: 250 g - 1 kg<br />
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