About ENDOZYM® Thiol
- Thiols are sulfured compounds which are found inside grape pulp and skin in the form of odourless aromatic precursors, bound to amino-acids.
During the alcoholic fermentation, sulfured compounds are split by amino-acids through the action of exogenous enzymes or enzymes produced by the yeast, originating aromatic compounds reminiscent of wild flowers, broom, grapefruit, citrus, passion fruit, etc. Some grape varieties, such as Sauvignon Blanc, Chenin Petit, Cabernet Sauvignon, are particularly rich in thiols.
- Endozym Thiol is a liquid pectolitic enzymatic preparation with specific secondary activities, facilitating the hydrolysis of grape thiol aromatic precursors, such as 4MMP (4- mercapto-4-methylpentan-2one), A3MH (3-mercaptoesyl acetate), 3 MH (3-mercaptoesan-1-ol), 4MMPOH (4- mercapto-4 methylpentan- 1ol), 3MMB (3-mercapto-3- methylbutan-1-ol).
- Endozym Thiol is preferably added during the second fermentation day.
The activity of Endozym Thiol depends on the sugar quantity still present during the fermentation stage.
- The utilization of Endozym Thiol is particularly indicated for the treatment of musts obtained by cold pellicular macerations (that is for the production of prized wines), or of musts destined to the production of young wines, where an immediate aromatic explosion is required.
As thiols are a family of easily oxidizable aromas, we suggest an addition of Batonnage Plus Elevage at the first racking – in the case of white wines – to reduce the redox potential and to protect thiols from possible oxidations.
COMPOSITION AND TECHNICAL CHARACTERISTICS
The total measure of enzyme activity, which is indicated for each preparation, can be expressed as: Total UP (U/g), which is the measure of enzyme activity resulting from the sum of PL, PG, PE activities measured individually.
Endozym Thiol is purified by the following activities:
CE (Cinnamyl Esterase): is an activity found in unpurified enzymes, which causes the formation of volatile phenols, compounds which lend unpleasant aromatic nuances to the wine, which, if present in high concentrations, are reminiscent of horse sweat.
Antocyanase: is a secondary enzymatic activity which causes a partial breakdown of the anthocyanins with a consequent increase of orange hues in the wines. AEB enzymes are obtained from Aspergillus niger strains, which do not produce anthocyanase.
From 2 to 4 mL/hL of must to be treated.
The minimum suggested dosage varies according to the desired extraction or clarification intensity and the must temperature. By working with higher doses, it is possible to correct the negative influence of low temperatures.
INSTRUCTIONS FOR USE
Endozym Thiol is a liquid enzymatic preparation and can be dosed automatically. Add directly into the must by diluting it into the mass.
As thiols are a family of easily oxidizable aromas, we suggest an addition of Batonnage Plus Elevage at the first racking, in the case of white wines, to reduce the redox potential and to protect thiols from possible oxidations.
INFLUENCE OF SO2
Enzymes are resistant to SO2 levels normally used in winemaking, however it is good practice not to put them in direct contact with sulfur solutions.
There are various methods for evaluating enzymatic activity. A system utilized by AEB is a method of direct measure, directly linked to the concentration of the PL, PG and PE; the total of the three activities yields the Total UP per gram unity. The determination methods of pectolitic units together with the relative activity diagrams are made available to all technical personnel by AEB.
STORAGE AND PACKAGING
Keep Endozym Thiol in the original sealed packaging away from light, and in a cool, dry, odour-free place at a temperature below 20°C. Do not freeze. Observe the expiry date on the packaging. Use promptly after opening.
1 kg net bottles in cartons containing 4 kg. 10 kg net drums.