Panzym® Extract G (Eaton)

Panzym® Extract G

Panzym Extract G from manufacturer Eaton is a pectolytic enzyme preparation for maceration in winemaking - free of cinnamyl esterase (depsidase).

Panzym Extract G Enzyme is a granulated enzyme preparation produced by submer fermentation of a selected strain of Aspergillus niger. In a special purification step, undesired cinnamyl esterase activity (CE) and dyes are removed, as a result of which the finished enzyme preparation is almost white. Panzym Extract G Enzyme is a highly concentrated, purified pectinase preparation containing mainly pectinase, polygalacturonase, hemicellulase and cellulase, i.e. activities that selectively degrade grape peel polysaccharides in the grape mash.

Panzym Extract G enzyme was developed for the mash treatment of white and red grapes, with the aim of improving the quality. The selective degradation of the grape peels supports the release of juice during pressing and enables gentle extraction of valuable aroma substances, aroma precursors and desired phenols (tannins). Less aggressive tannins and more stable dyes are extracted from the red mash. In addition, a depectinisation and a lowering of the viscosity of the grape must during clarification are achieved. The active enzyme components of Panzym Extract G enzyme are readily soluble in must and water in the concentrations occurring under customary working conditions. The product is introduced as a 10% solution directly into the mash wagon, the squeezing mill, the press or into the mash tank before filling. Pumping ensures a uniform distribution of the enzyme in the mash.