IDEAL USE:ENZYMATIC PREPARATION TO INCREASE WINE AROMATIC INTENSITY.
Endozym Beta-Split is a pectolitic enzyme with a high ß-glucosidasic activity, able to considerably increase wine aromatic intensity.
The bouquet of a wine is composed by numerous molecules with aromatic characteristics which are free or combined with glucides such as glucose, arabinose, ramnose and apiose.
Many experimental data showed that the combined aromatic component, that is the one combined with sugars, is higher than the free aromatic molecules.
Endozym Beta-Split frees up available varietal aromas that are bound with sugars that otherwise would only be available in the case of high over-ripening conditions of the fruit which are not always desired for the intended style of the final wine.
Endozym Beta-Split selectively acts on links binding terpens with sugars and gives the best results when it is used at the end of the fermentation, with a concentration of residual sugars lower than 5%.
Endozym Beta-Split is purified by the cinnamyl-esterasic activity, resistant to pH and to the presence of sulphur dioxide.
DOSAGE RATE & USAGE INSTRUCTIONS:
2- 5 grams per hl depending on contact time, temperature and SO2 content. High sugar and low temperatures reduce the activity of Endozym ß-Split so dosage must be increased accordingly. Precaution need to be taken in order to avoid the enzyme coming into contact with high dosage levels of SO2 or bentonite.
Dissolve directly in 20-30 parts of non-sulfurized must or in demineralized water and add to must or wine
SHELF LIFE AND STORAGE
Dissolve directly in 20-30 parts of non-sulfurized must or
in demineralized water and add to must or wine
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