Panzym® Fino G

Panzym® Fino G – enzyme preparation to improve filtration and sensor technology

Panzym® Fino G is a highly concentrated Enzyme preparation of pectinases and beta-glucanaseswhich is targeted Pectins and yeast and botrytis glucans in grape must and new wine. It is used after alcoholic fermentation to Filterability, maturation and sensory quality to sustainably improve wines.

Due to the breakdown of glucans, Quantity of necessary filtration steps reduced and reduces the use of fining agents. At the same time, Panzym® Fino G promotes the Natural development of wines and increases sensory perception in relation to Complexity and softness.

The product is as low-dust microgranules is readily soluble and easy to use under normal cellar conditions.

Benefits at a glance

• Combination of pectinase and beta-glucanase
• Improves filterability of new wines
• Reduces filtration effort and fining agents
• Promotes softness and aromatic complexity
• Low dust, freely soluble microgranules

Application

Panzym® Fino G is a 10% solution immediately after alcoholic fermentation into the fermentation tank. If yeast rubbing has settled, it should be stirred. During enzyme treatment, the temperature Not less than 16 °C amounts.

Dosage (indicative values)

• White or red wine after fermentation: 3–5 g/hl (2–4 weeks)
• Wines with high glucan content: up to max. 8 g/hl

Field of use

Young wine after alcoholic fermentation, especially with increased glucan content or filtration problems.