OPTIZYM ® enzyme 2,5kg
Price for szt.
Description
OPTIZYM®
Preparation of pectolytic enzymes for the extraction and clarification of musts and wines.
Optimises skin contact, facilitates pectin degradation and clarification of juice (pressed and self-juice).
Improves free-range juice yield and reduces pressing volume.
Reduces mechanical action, thus avoiding excessive handling and extraction of compounds with green flavours.
Due to its broad spectrum of action, OPTIZYM® can be applied to both white and red grapes.
OENOLOGICAL CONDITIONS:
Bentonite: Enzymes are inactivated by bentonite. Treatment with bentonite must always be carried out after the enzymes are no longer active or after all the bentonite has been removed.
- SO2 : Enzymes are not sensitive to normal doses of SO2 (< 300 mg/L), but it is recommended not to expose enzymes and sulphur solutions to direct contact.
- Formulations are generally active at temperatures between 5°C and 60°C and at a wine pH between 2.9 and 4.
DOSAGE:
The dosage must be adapted to the grape variety and to the sanitary condition of the grapes.
Maceration: 2 to 4 g/100 kg of grapes.
Clarification: 2 to 3 g/hL (20 to 30 ppm).
Thermoinfusion: 3 to 5 g/hL (30 to 50 ppm) on cooled must.
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