Panzym® Clair Rapide G

Panzym® Clair Rapide G – Highly Concentrated Enzyme for Rapid Must Clarification

Panzym® Clair Rapide G is a highly concentrated, purified pectolytic enzyme preparation for professional winemaking. It enables particularly rapid depectinization and viscosity reduction of grape must.

The enzyme is obtained by submerged fermentation from a selected strain of Aspergillus niger and is free of cinnamyl esterase. It primarily contains pectin lyase, polygalacturonase, and pectin esterase, which are optimally tailored to the requirements of must clarification.

The must can be completely depectinized after just 1–2 hours. This reduces pressing times and pressures, lowers lees accumulation, and releases aroma precursors. Panzym® Clair Rapide G supports efficient clarification of white, rosé, and red musts.

Advantages at a Glance

• Rapid depectinization (1–2 hours)
• Reduces viscosity and lees accumulation
• Improves press yield
• Promotes the release of aroma precursors
• Free of cinnamyl esterase

Dosage

• White and rosé must: 1–2 g/hl
• Pectin-rich musts: 2–3 g/hl
• Red wine mash: 2–3 g/hl
• Sweet reserve: 3–4 g/hl

Optimum temperature: approx. 20 °C. Also effective at 8–10 °C with increased dosage.

Area of Application

Must clarification, viscosity reduction, press optimization, and aroma release in professional cellar management.