|
| Enzyme (click for PDF spec sheet) |
HC |
C Max |
Cuvee Blanc |
Ex |
ExV |
Beta |
MMX |
| Functions |
•Clarification
•Filtration
|
•Clarificatio
•Filtration |
•Clarification
•Low maceration
•Aroma
•Skin Contact
Regime (whites) |
Maceration
(reds) |
Maceration
(reds) |
Aroma |
•Ageing on lees
•Botrytised Fruit
Clarification /
Filtration |
| Addition rates |
0.5-1g/ hL
juice |
0.5-1g/ hL
juice
1-2 g/hL
in extreme
conditions |
20g
/tonne grapes |
20-30g
/tonne
grapes |
10-20g
/tonne grapes |
5g/hL
dry wine |
3g/hL white &
5g/hL
red wines |
| Pectinase composition |
Pectin Lyase units (PLu/g)
Very quick acting, reducing juice viscosity |
100 |
150 |
80 |
50 |
100 |
<5 |
25 |
Pectin Esterase units (PEu/g)
A demethylating enzyme |
800 |
700 |
500 |
350 |
800 |
180 |
545 |
Poly-Galacturonase units (PGu/g)
After demethylation, this enzyme acts to
fully hydrolyse pectin to a soluble form |
3500 |
3000 |
2500 |
1750 |
3500 |
590 |
1850 |
| Key activities |
High pectinase
activity.
Concentrated in
PG |
High PL
High level in
endo-acting
enzymes |
Mild maceration
enzymes and
β-Glucosidase |
Pectinases and
low
concentration
in side
activities |
High pectinase
activity and
broad spectrum
side activities
(cellulase,
hemicellulases) |
β-Glucosidase &
Polygalacturonase |
β-Glucanase
&
Polygalacturonase |
Special Function
For Botrytised whites |
0.75- 1.5 g/hl |
Add to Juice to aid clarification and significantly reduce lees volume |
3 g/hL |
| For Botrytised Reds |
|
Add post -press, post-rack to improve filterability |
2-3 ghL |
| Cinnamyl esterase activity |
Very low |
CE free |
Low |
Low |
CE free |
Non purified |
CE free |
| B-Glucosidase activity |
Trace |
Trace |
Medium |
Low |
Trace |
Strong |
Trace |
Enzymes
|
