Panzym® Clair Rapid G

Panzym® Clair Rapide G – Highly concentrated enzyme for rapid clarification

Panzym® Clair Rapid G is a highly concentrated, purified pectolytic enzyme preparation for professional winemaking. It allows for a particularly fast Depectinisation and viscosity reduction of grape must.

The enzyme is isolated from a selected strain of Aspergillus niger is obtained and is free from cinnamyl esterase. It mainly contains Pectin lyase, polygalacturonase and pectin esterase, which are optimally adapted to the requirements of the must clarification.

Already after 1-2 hours the must can be completely depectinized. This reduces pressing times and pressing pressures, reduces the drop of Truban and releases aroma precursors. Panzym® Clair Rapide G supports efficient clarification of white, rosé and red musts.

Benefits at a glance 

• Rapid depectinisation (1–2 hours)
• Reduces viscosity and Trubanfall
• Improved press yield
• Promotes release of flavour precursors
• Free from 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

Temperature optimum: about 20 °C Effective even at 8–10 °C with increased dose.

Field of use

Clarification, viscosity reduction, press optimization and aroma release in the professional cellar industry.