Preziso Enzyme Clarification Plus

Enzyme Sewage PLUS – Granulated pectolytic enzyme for winemaking

Enzyme clarification PLUS is a highly concentrated, granulated pectolytic enzyme preparation for professional winemaking. It was specially designed for Clarification of difficult high pectin musts develops and supports a better yield at the same time.

In white wine production, Klär PLUS ensures a rapid clarification of musts with high pectin and tart contents. The clarification can be both by Sedimentation and flotation improved. The enzyme also supports improved clarification in red wine production.

Clarification PLUS is a highly concentrated natural product which can be obtained by fermentation of special Aspergillus-Niger strains is produced. The enzyme prevents the release of volatile phenol precursors and thereby contributes to a high aroma stability.

The pectolytic enzyme enables the complete degradation of pectin with simultaneous release and stabilization of the color. Since clarification PLUS has no anthocyanase activity, the color yield in red wine production is supported. The product is GMO free suitable for the production of organic wines.

Benefits of enzyme clarification PLUS

• Quick clarification of difficult musts
• Particularly suitable for high pectin and tart content
• Supports a higher yield
• Improves clarification by sedimentation or flotation
• Supports clarification of red wine
• High aroma stability
• Complete breakdown of pectin
• Supports the release and stabilization of the color
• No anthocyanase activity
• GMO free
• Suitable for organic wines

Activity

Enzyme clarification PLUS has an activity of at least 450 PLU/g.

Dosage and exposure time

In non-optimal conditions, the dosage can be slightly increased. By means of a higher dosage, the required exposure time can optionally also be reduced.

Application

Enzyme clarification PLUS is easy to use. Before addition, the granules are dissolved in a ratio of approx. 1:10 with water dissolved.

Careful work should be done when dissolving. Stirring too much can damage the enzyme structure and thus reduce the effectiveness. For good mixing, the dosage after the Rebler in partial portions is recommended.

Storage

Opened packs must be protected against moisture and in particular against humidity. The pack should be immediately sealed well after each removal and cool and dry, preferably in the refrigerator, are stored.

Opened packs should be used up as quickly as possible. In a cooled storage of less than 15 °C for original sealed packs, the maximum activity is maintained for at least 24 months.

Package sizes

• 100 g net weight

PLUS is thus a powerful clarification enzyme for winemakers and wineries, especially for the rapid processing of pectin-rich and difficult-to-clarify musts.