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 />
Maturation<br />
Lysozyme<br />
ELEVAGE<br />
Enartis Zym Élevage is a powdered pectolytic enzyme<br />
that has significant ß-glucanase activity. It accelerates<br />
yeast cell lysis and increases the mannoprotein content<br />
of wines matured sur lies. Recent research in various<br />
countries has demonstrated that mannoproteins released<br />
following treatment with Enartis Zym Élevage<br />
give wines greater stability against tartrate precipitation,<br />
oxidation and browning. In addition, mannoproteins<br />
produce a greater mouthfeel effect by increasing volume.<br />
Enartis Zym Élevage is also effective in improving<br />
the filterability of wines made from moldy grapes.<br />
Application: Improve the filterability of wines made<br />
from Botrytis infected grapes; accelerate lees ageing.<br />
Dosage: 2-5 g/hL (0.2-0.4 lb/1,000 gal)<br />
Packaging: 250 g<br />
LYSO<br />
Enartis Zym Lyso is a purified, micro granulated preparation<br />
of lysozyme. When added to must or wine, it imparts<br />
an antibacterial activity specifically for the control<br />
of malolactic bacteria. It will not interfere with primary<br />
fermentation or the organoleptic profile of the wine.<br />
Enartis Zym Lyso can be added as an alternative to sulfur<br />
dioxide to control the development of malolactic<br />
bacteria, even at elevated pH, while still maintaining<br />
its activity.<br />
Application: Delay or prevent MLF; antimicrobial<br />
agent.<br />
Dosage: 10-50 g/hL (0.8-4.2 lb/1,000 gal)<br />
Packaging: 1 kg<br />
Enzymes Enartis Zym<br />
6<br />
Product Form Applications Enological effects Dosage<br />
1000 S powder settling in white juice • rapid clarification of must 1-2 g/hL<br />
RS liquid difficult settling<br />
QUICK liquid flotation<br />
RS 4<br />
F liquid flotation<br />
CARACTÈRE powder maceration of white grapes<br />
AROM MP<br />
powder<br />
• maceration of white grapes<br />
• reduction of bentonite<br />
fining<br />
• rosé wines<br />
T-RED liquid thermovinification<br />
COLOR<br />
COLOR PLUS<br />
ELEVAGE<br />
LYSO<br />
powder<br />
powder<br />
powder<br />
powder<br />
• young or medium<br />
aged reds<br />
• moldy grapes<br />
red wines with intense, stable<br />
color<br />
• maturation on lees<br />
• clarification of wines<br />
made from Botrytis<br />
infected grapes<br />
inhibition of malolactic<br />
fermentation<br />
• rapid settling and clarification<br />
• reduce the time of enzyme contact<br />
• reduce the time of enzyme contact<br />
• increased flotation capacity<br />
• reduce the volume of lees<br />
• reduce the time of depectinization<br />
• reduce the time of flotation<br />
• increase flotation flow rate<br />
• transformation of odorless aromatic precursors into<br />
active aromatic compounds<br />
• increase the extraction of liquid during pressing<br />
• increased aromatic potential<br />
• reduced treatment with bentonite<br />
• improved color stability<br />
• easier clarification<br />
• increased filtration yield<br />
• increased organoleptic balance<br />
• increased polyphenolic potential<br />
• improved filterability<br />
• improved coor stability<br />
• increased structure<br />
• increased polyphenolic potential<br />
• faster and improved extraction of mannoproteins<br />
from fine lees<br />
• improve the filterability and clarification of wines<br />
made from Botrytis infected grapes<br />
• control of malolactic bacteria activity<br />
1-3 mL/hL<br />
0.5-2 mL/hL<br />
1-3 mL/hL<br />
10-30 g/ton<br />
20-40 g/ton<br />
5-40 mL/ton<br />
20-40 g/ton<br />
20-40 g/ton<br />
2-5 g/hL<br />
10-50 g/hL