AEB Group

AEB Enzymes


Fermentation & Maturation - Enological Enzymes

Pascal Biotech, a company of the AEB Group, produces enzymatic preparations in granulated
and liquid form.


Liquid enzymes produced by Pascal Biotech are in ready-to-use stable solutions, sterile filtered to enable an optimal storage time without loss of activity. The product is stored stable with unaltered activity even at room temperature (under 25C). Longer storage times are possible, with a yearly 5% loss if preparations are stored at a temperature of 4C, or with higher losses if preparations are stored at room temperature.

Granulated enzymes instantly dissolve when in contact with the must or the wine without building any clots. The granular preparation avoids the building of dust that may cause irritations to the operator. Thanks to the formulation of enzymes in the micro-granulated form, the preparation of enzymatic solutions is practical and quick. The micro-granulation process developed by Pascal Biotech protects the enzyme from alterations and prolongs its activity in must and wine. The range of granulated products is stable at room temperature (under 258C) for at least 2 years, with a loss of activity lower than 5% starting from the third year. All Pascal Biotech-AEB enzymes are obtained from natural micro-organisms and were not submitted to any treatment of genetic modification.



Endozym ICS 10 Eclair

Liquid enzymatic preparation for quick clarifications of pectin rich white musts

  • Endozym ICS 10 Éclair is a liquid super-concentrated enzyme characterized by a noticeable pectinlyasic activity; it contains in fact 35,000 Pectinlyase units, giving this product a clarification activity far higher than that of all other products. It has been specifically formulated to demolish grape pectic chains and displays a high pectinlyasic activity, quickly reducing must viscosity and obtain a quick settling.
  • Its use is recommended on white musts rich in pectic substances and with a high content in suspended solids.
  • Endozym ICS 10 Éclair is very effective in the presence of a high microbiological pollution and its utilization is excellent in musts obtained from pellicular maceration, that are sometimes difficult to clarify due to the quick development of the indigenous microflora.
  • Musts optimally clarified display a reduction in the quantity of indigenous yeasts and the prevalence of the inoculated yeasts is facilitated.
  • With the utilization of this preparation, yields in free run juice are increased and more compact sediments are obtained. The filterability of the musts treated with Endozym ICS 10 Éclair improves and a noticeable saving in filter aids is obtained.
  • In the case of musts from cold static clarification, the quantity of clear must, referred to the total of treated must, increases over 10%.
  • The utilization of Endozym ICS 10 Éclair is particularly suited for Muscat grapes and, more generally, when conditions occur that are difficult for a valid clarification on musts coming from white grapes. The doses of utilization vary between 0,2 and 1 g per 100 kg of must.

    Package size :   500 gram can




Endozym ICS 10 Rouge

Liquid enzymatic preparation for red grape musts

  • Endozym ICS 10 Rouge has been designed for the production of quality red wines and is in the form of a super-concentrated liquid.
  • It has 36,500 Pectolitic Units per gram and has a 34,500 FDU activity at 20°C. These values make Endozym ICS 10 Rouge an enzymatic preparation that is, for technical data, noticeably superior with regard to other products on the market.
  • The specific composition characterizes Endozym ICS 10 Rouge for aimed collateral enzymatic activities (cellulasic, polygalacturonasic, hemicellulasic), and thanks to these qualities, it improves color extraction as it rapidly makes the skin cellular walls permeable, it facilitates anthocyans extraction in order to obtain more structured and complex wines and acts on the marc increasing its permeability and enabling a noticeable increase in the must-wine yield.
  • Experimental data shows that a rational use of this enzymatic preparation grants the highest concentration in noble skin tannins, reduces pressing intensity and maceration times which are some of the main culprits of bitter tannin extraction.
  • Endozym ICS 10 Rouge is obtained from substrata granting the absence of both pectin-methyl-esterase and anthocyanase and thanks to these peculiar qualities, anthocyans are extracted without being de-graded, and wine keeps color tonalities stable over time.

    Package size :   500 gram can



Endozym Active

  • For Endozym Active is a pectolitic enzyme for must clarification.
  • To make must clarification processes faster, Pascal Biotech developed preparations with a high Pectinlyasic (PL)activity, able to attack pectic chains from inside and rapidly depleting them.
  • The utilization of Endozym® Active during must clarification allows shortened settling times, increased yields in must or in free run juice and more compact deposits.
  • The combination of the pectinlyasic and polygalacturonasic activities contained in Endozym® Active is also recommended for the treatment of wines that are difficult to clarify.

DOSAGE :

1-3 gr/100 kg crushed grapes or 1 hl or must or wine.  The minimum recommended dosage varies according to the must or crushed grape temperature. By using higher dosages, the unfavourable influence of low temperatures can be rectified. INFLUENCE OF SO2 Used at normal dosages, SO2 does not have any influence on the enzymatic activity.

DIRECTIONS FOR USE

Dilute directly in 20-30 parts of non-sulphurized must or demineralized water or add directly onto the grapes, crushed grapes or must. Use at the start or during the refilling of the tanks.

Package size :   500 gram can



Endozym Contact Pelliculaire

Endozym Contact Pelliculaire facilitates the phenomena of maceration and extraction by speeding up the skin contact treatment.

  • It breaks down the structure of the cellular walls and of the solid material which cements the cells containing the various polyphenol-anthocyaninic components. 
  • As a consequence  the maceration is shortened and no unpleasant bitter tannins are extracted.
  • Endozym Contact Pelliculaire is composed of a pool of pectolytic enzymes characterized by a high hemicellulasic secondary activity, a metabolic quality allowing a rapid color extraction and a better tannin extraction from the skins.
  • Thanks to these peculiar activities of the enzymes contained in Endozym Contact Pelliculaire, the coloring intensity of the treated wines is strengthened and the stabilization of the coloring matter is facilitated. 
  • Its utilization is particularly indicated when one wishes to increase structure and color of red wines during the skin maceration process, without increasing wine tannic structure too much. 
  • For this reason Endozym Contact Pelliculaire is recommended for the production of young red and nouveaux aromatic wines, soft and with more color.
  • In grapes from carbonic maceration the specifically active enzymes, added in the dose of 2 g/hL, allows the same quantity of coloring matter to be extracted while reducing contact time from 48 to 5 hours.   
  • The aim is to improve without risks the quality of the finished wine with the same maceration time.
  • The addition of Endozym Contact Pelliculaire improves the yield in free run juice, as it sensibly improves the skin permeability.
  • In the vinification of grapes which have undergone carbonic maceration, it causes a constant increase in the qualitative level of wines, resulting in elegant, more fragrant wines  with a better development of the aromatic potential, in the respect of the origin varietals.

DOSING:

2-4 grams per 100 kg of crushed grapes or hL of must, according t o contact times, temperature and content of sulphur dioxide.  By using higher dosages, the unfavourable influence of low temperatures can be rectified.

INFLUENCE OF SO2

Used at normal dosages, SO2 does not have any influence on theenzymatic activity.

DIRECTIONS FOR USE

Dilute directly in 20-30 parts of non-sulphurized must or demineralized water or add directly onto the grapes, crushed grapes or must. Use at the start or during the refilling of the tanks.

Package size :   500 gram can



Endozym Muscat

Pectolitic enzyme for aromatic grapes.

Endozym Muscat is a preparation of pectolitic enzymes specifically set up for the clarification of musts obtained from pectin rich aromatic varietals such as Muscat, Gewurztraminer, Kerner  and musts made from late harvested grapes.
  • Experimental data show that Endozym Muscat totally develops the aromatic substances related to the single varieties and differentiates from test-wines because of a decisive improvement in sensorial aspects, in accordance with the origin varietals.
  • The utilization of Endozym Cultivar is also suitable and suggested for the clarification of aromatic varieties, as they normally display difficulties caused by the presence of particular pectins able to make sedimentation difficult.
  • Endozym Muscat shortens settling times, increases yields in must and in free run juice and enables to obtain more compact deposits.
  • It is affective at low temperatures and within a wide pH range.
  • Endozym Muscat completely breaks down the pectin chain and rapidly clarifies musts. 
  • The effectiveness of this enzyme allows the production of fine white wines with more intense and developed aromas.

DOSAGE :

From 1 gram/ per 100 kg of crushed grapes or hL of must, according t o contact times, temperature and content of sulphur dioxide.  By using higher dosages, the unfavourable influence of low temperatures can be rectified.


INFLUENCE OF SO2

Used at normal dosages, SO2 does not have any influence on the enzymatic activity.

DIRECTIONS FOR USE

Dilute directly in 20-30 parts of non-sulphurized must or demineralized water or add directly onto the grapes, crushed grapes or must. Use at the start or during the refilling of the tanks.

Package size :   500 gram can



Endozym Cultivar

"For the extraction and release of aroma precursors"

  • Endozym Cultivar is a pectolitic enzyme based on concentrated pectinase, recommended for the varietal characterization in the treatment of grapes and musts.
  • The enzymatic activity of its components is specific and aimed at improving the aromatic heritage of wines, completely developing the aromatic potentialities typical of the variety.
  • Endozym Cultivar makes available in the volatile form the aromatic compounds present in molecules at the end of the fermentation combined with sugars in the form of terpenic bi-glycosides.
  • The partial lysis of the cellular walls, induced by the specific pectinase present in Endozym Cultivar, causes a wider passage of aroma precursors in the must and, thanks to this specific action on the process in progress, the potential of the utilized grapes is released and increased in order to facilitate a higher intensity and balance in the aromatic profile of the finished wine.
  • Endozym Cultivar, in its complementary activity, decreases the viscosity of the treated wines, facilitates clarification processes of must and wine, enables to bring a noticeable qualitative advantage to the finished wine.

DOSAGE :

2-4 grams per 100 kg of crushed grapes or hL of must, according t o contact times, temperature and content of sulphur dioxide.  By using higher dosages, the unfavourable influence of low temperatures can be rectified.


INFLUENCE OF SO2

Used at normal dosages, SO2 does not have any influence on the enzymatic activity.

DIRECTIONS FOR USE

Dilute directly in 20-30 parts of non-sulphurized must or demineralized water or add directly onto the grapes, crushed grapes or must. Use at the start or during the refilling of the tanks.

Package size :   500 gram can



Endozym B-Split

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.

    Package size :   500 gram can





Endozyme ICS 10 Arome

Controlled by the Microbiology Institute of Reims University, Champagne-Ardenne (France)



To be added at the press, mid way through fermentation or to finished wine. Ultra purified liquid concentrated enzymatic activity, for aroma extraction at fermentation-end or in finished wines. Use this enzyme to boost the varietal aromatic expression of red, white and Rose' wines.The ICS 10 line has been designed to guarantee a liquid product that is stable long term. A liquid form of enzymes has become popular because it is user friendly and it's application is made simple. In the past stability has been an issue. Liquid products have always been less stable than granular ones thus having a shorter shelf life and more sensitivity to temperature. The ICS line ensures a longer shelf life due to its super concentration and also, therefore, lowers other costs related to shipping and storage. This high concentration also works against hostile media and spoiling agents like mold. Endozym® ICS 10 Arome contains 20,000 Pectin-lyase units along with concentrated b-Glucosidase activity, The higher concentration guarantees a longer shelf life than any other liquid product, and makes the package very easy to store in a small, refrigerated space.

DIRECTIONS FOR USE:

Dilute directly in 20-30 parts of non sulfurized must or demineralized water and add to must or directly onto the grapes.

DOSAGE:

1.5 to 9 ml per ton.

SHELF-LIFE AND STORAGE:

Endozym® ICS 10 Arome should be stored at temperatures lower than 10°C for a period not longer than 24 months.

PACKAGING: 100 ml blister packs



Endozym Antibotrytis

Enzymatic Preparation to Neutralize the Oxidizing Agents Derived from Botrytis Cinerea


Ideal For: Botrytis Affected Grapes and Must or Grapes with Highly Branched Pectins such as Muscat


Funtions:

  • Improves settling, clarification and filtration
  • Denatures polyphenoloxidases
  • Preserves aroma and colour

A purified non-GMO, enzymatic preparation possessing activities that resolve problems derived from the presence of Botrytis Cinerea. It reacts with polyphenoloxidases (tyrosinase - laccase) present in the must, inactivating them and enabling aromatic precursors to be preserved together with the coloring matter. Endozym Antibotrytis is also complemented by the strong ß-glucanase activity, enabling the breakdown of glucans and therefore facilitating clarification and filtration of must and wine derived from moldy grapes.


To Use: Dilute directly in 20-30 parts of non-sulfurized must or in de-mineralized water and add to the press juice or directly onto the grapes.


Dosage: 20-40 grams per ton or (75-150g/1000 Gal). Ethanol will diminish the activity of the enzyme; so lower ends of the range of addition are for treatments in the must, higher levels are recommended for additions to the wine.


Shelf life and storage: Endozym Antibotrytis is stable at room temperature for at least two years, with a loss lower than 5% per year starting from the third year.


Packaging: 500g sealed can




Dosing Pectinase

A study that AEB has conducted with the university of Reims, in Prof. Belarbi's labs has helped us to better understand how enzyme addition should be calculated. In Champagne, pectinases are widely used for Champagne production. Increasing must yield and minimizing pressing times and filtrations is crucial for quality. Trials were run on musts where pectin content was about 400 ppm.


In the lab scale trial, it took 1 hour for the enzyme in order to deplete 90% of the pectins. Increasing the dosage did not result in faster speed. This was due to the fact that the pectin substrate wasn't big enough to justify a larger addition. In fact, the initial dose was enough to attack all the pectin substrate present in the must.


When we determine an addition rate we need to consider that the pectin concentration is a limiting factor. If the amount of enzyme added is insufficient, we leave the must viscous, if excess is added, clarification is not improved, and enzyme and money is wasted. Knowing the concentration of pectin is crucial to understanding how much enzyme to add to optimize activity and cost.


Temperature's effect on enzyme activity was also evaluated in this study. Higher temperatures resulted in enhanced enzyme activity, however most enzymes only work in the 40-125°F / 5-50°C range.


The activity of Endozym Micro on Chardonnay grapes is shown in the table below. The temperature is set at 68°F-20°C. Turbidity is expressed in NTUs. Endozym Micro achieved good must clarity even at low dosage. Additional enzyme resulted in faster activity.


directly onto the grapes. If grapes are too rich in phenolics the product may be added at the press discharge to avoid extraction. For Juice, the dosage should be maintained as the same that would be used for grapes to compensate for shorter contact time or lower temperature.


LIQUID ENZYMES:

Endozym Ice

Liquid Pectinase Extremely Fast in Processing the Pectins


Ideal for: Settling white juice at cold temperatures


Functions:

  • Rapid depectinization of juice in difficult conditions – cold temperature, low pH, SO2 presence
  • Settling and clarification of juice with highly branched pectins or botrysized grapes

Endozym Ice is a preparation developed on a solid media, which has been enriched in non GMO secondary activities that are able to process the most intricate pectins in the so-called "hairy zones". This ability results in a very fast de-pectinization that also prevents the inhibition of limiting factors like cold, low pH or SO2.


To use: Dilute directly in 20-30 parts of non-sulfurized must or in de-mineralized water and add to must or directly onto the grapes.


Dosage: 2-6 ml per ton. The dosages vary according to the grapes to be treated or the vinification technology applied. Treatments of cold must (below 10°C/50°F) or musts with a high percentage of pectins and suspended solids require the higher end of the dosage range.


Shelf life and storage: Endozym Ice should be stored at temperatures lower than 10°C/50°F for a period not longer than 24 months.


Packaging: 1 Kg plastic bottle




ENDOZYM ICS 10 ÉCLAIR

The Pectinase for Cold Settling


Ideal For: Settling white juice


Functions:

  • Increased free run yield
  • Rapid depectination and settling

It contains 35,000 Pectin-lyase units, making this product's clarification activity significantly greater than any other product. It has been specifically formulated to break down grape pectin chains, enabling a rapid reduction of must viscosity and fast sedimentation. With the utilization of this preparation, yields in free run juice are increased and more compact sediment is obtained. The higher concentration guarantees a longer shelf life than any other liquid product and makes the package very easy to store in a small, refrigerated space.


Utilization: Dilute directly in 20-30 parts of non-sulfurized must or in demineralized water and add to must or >>>


Dosage: 1.5 to 5 ml per ton of grapes.


Shelf life and storage: Endozym ICS 10 Éclair should be stored at temperatures lower than 10°C/50°F for a period not longer than 24 months.

Packaging: 100 ml blister packs & 1kg plastic bottle



ENDOZYM ICS 10 ROUGE

The Color and MacerationEnzyme


Ideal For: Cold soaking red musts


Functions:

  • Improved structure and color extraction
  • Improved clarification and settling
  • Increased yield of free run juice

Endozym ICS 10 Rouge comes in the form of a super concentrated liquid. It contains 20,000 Pectinlyase units, making this product's clarification activity significantly greater than any other product. It has been specifically formulated to breakdown grape pectin chains, enabling a rapid reduction of must viscosity and provides fast sedimentation. With the utilization of this preparation, yields in free run juice are increased and more compact sediments are obtained. The secondary activities (cellulase, polygalacturonase and hemicellulase) that characterize this product, allow it to penetrate the cellular walls, enabling rapid color extraction. Wines will be more structured and complex. The pomace treated with this enzyme displays a higher permeability and increases the free-run juice quality and quantity.


Utilization: Enzymes are proteins and tend to be inactivated by tannins. They will have a short life in a red must environment. For this reason, we recommend adding the macerating enzymes only in optimal conditions. This would be right when fermentation starts, and when the temperature is above 60°F-18°C. A pump over is always a good way to mix and homogenize the product.


Dosage: 1 to 3 ml per ton. The product should be diluted in 20-30 parts of sulfur-free must or in de-mineralized water. Higher doses must be used for grapes with low pH and cultivars or vintages for which the extraction of color might be particularly difficult.


Shelf-life and storage: Endozym ICS 10 Rouge should be stored at temperatures lower than 10°C-50°F for a period not longer than 24 months.


Packaging: 100 ml blister packs & 1kg plastic bottle




ENDOZYM MICRO

Liquid Pectinase for Cold Settling or Preparation of Musts to Process with Flotation

Ideal for: Settling white juice, prepare juices destined for flotation

Functions:

  • Rapid clarification of white juices
  • Improved yield

Endozym Micro is a concentrated liquid pectinase enzyme, characterized by its high pectinlyase (PL) content of 16,800 PL units per gram. It promotes the hydrolysis of the pectins and the separation of juice from the pomace, resulting in an increase of free-run juice yield. This enzymatic suspension also speeds up clarification, resulting in more compact lees. As a result of a cleaner must the wine will be more protein stable and easier to filter.


Utilization: Dilute directly in 20-30 parts of non sulfurized must or in demineralized water and add to must or directly onto the grapes. The activity of Endozym Micro is reduced by lower temperatures, the product can be added directly into the crushed grape line thus allowing for good contact time with must before refrigeration. Precaution needs to be taken in order to avoid the enzyme coming into contact with high dosage levels of SO2 or bentonite.


Dosage: 2-6 ml per ton. The dosages vary according to the grapes to be treated or the vinification technology applied. Treatments at low temperature and musts with a high percentage of pectins and suspended solids require the higher end of the dosage range. Also, pH's lower than 3.2 require higher dosages.


Shelf life and storage: Endozym Micro should be stored at temperatures lower than 10°C/50°F for a period not longer than 24 months.


Packaging: 10 Kg and 25 Kg plastic drums




POWDER ENZYMES:

Endozym Active

Granulated Pectinase for cold settling, or for the preparation of musts to be processed with flotation.


Ideal for: Settling white juice, juices destined for flotation


Functions:

  • Improved clarification and compaction of white juice
  • Increased yield
  • Improved protein stability

Endozym Active, promotes the hydrolysis of the pectic chains, facilitating the drainage of juice from pomace and resulting in an increase of free-run juice as a result of its pectolytic and polygalacturonasic action.


Clarification of musts and wines is accelerated, resulting in more compact lees. As a result of a cleaner must the wine will be more protein stable.


Utilization: Dissolve directly in 20-30 parts of non-sulfurized must or de-mineralized water and add to must or directly onto the grapes.


The activity of Endozym Active is reduced by lower temperatures. If the grapes aren't too rich in phenolics, the product can be added directly into the receiving line, thus allowing for good contact time with must before refrigeration. Precaution needs to be taken in order to avoid the enzyme coming into contact with high dosage levels of SO2 or bentonite.


Dosage: 20-40 grams per ton of grape depending on contact time, temperature and SO2 content.


Shelf life and storage: Endozym Active is stable at room temperature for at least two years, with a loss lower than 5% per year starting from the third year.


Packaging: 500g vacuum sealed cans




Endozym Contact Pelliculaire

Granular maceration-color extraction enzyme


Ideal For: Cold soaking red musts


Functions:

  • Improved tannin extraction and color stabilization
  • Decreases maceration time

Facilitates the dissolution of anthocyanins and improves tannin extraction from skins, contributing to color stabilization. This pectictolitic enzyme pool with natural secondary cellulase and hemicellulase activities, speeds up the color extraction process, decreases maceration time, and consequently prevents the extraction of unwanted bitter tannins.


Utilization: dilute directly in 20-30 parts of non-sulfurized must or de-mineralized water and add to the tank at first pump-over, or add directly onto the grapes. Enzymes are proteins and tend to be inactivated by tannins. They also have a short life in a red must environment so for this reason we recommend adding the macerating enzymes only in optimal conditions. This would be right when fermentation starts and when the temperature is above 60F-18C. A pump over is always a good way to mix and homogenize the product.


Dosage: 20-40 grams per ton of grape depending pH, temperature and and SO2 content.


Shelf life and storage: Endozym Contact Pelliculaire is stable at room temperature for at least two years, with a loss lower than 5% per year starting from the third year.


Packaging: 500g vacuum sealed cans.




Endozym Cultivar

Granulated pectinase for faster settling and aroma extraction


Ideal for: Settling and aroma extraction of aromatic white juices


Functions:

  • Improved settling and clarification
  • Increased Yield
  • Aroma Extraction

Endozym Cultivar is best used at the press and during a cold soak. Not only does it have a very high ß-Glucosidase activity, but also provides a PL and PG action that is comparable to enzymes used for must settling and yield.


Utilization: Dissolve directly in 20-30 parts of non-sulfurized must or de-mineralized water and add to must or directly onto the grapes.


The activity of Endozym Cultivar is reduced by low temperatures. If the grapes aren't too rich in phenolics, the product can be added directly into the receiving line, thus allowing for good contact time with must before refrigeration. Precaution needs to be taken in order to avoid the enzyme coming into contact with high dosage levels of SO2 or bentonite.


Dosage: 20-40 grams per ton of grape depending on contact time, temperature and SO2 content.


Shelf life and storage: Endozym Cultivar is stable at room temperature for at least two years, with a loss lower than 5% per year starting from the third year.


Packaging: 500g vacuum sealed cans



Endozym B-Split

Granulated Beta-Glucosidase specific for aroma extraction


Ideal for: Aroma extraction of red and white wines.


Functions:

  • Aroma enhancement

To be added to the fermentation of red and whites musts either mid way through fermentation or to the finished wines before bentonite addition. It is a Beta Glucosidase for aroma enhancement, which has been developed in a solid phase media and therefore enjoys the multitude of induced secondary activities. ß-Split is able to cleave aromatics not only from the beta glucosides, but also from non-fermentable sugars (rhamnosium, apiosium, arabinosium etc) that attach to and hide aromatics.


Utilization: dissolve directly in 20-30 parts of non sulfurized must or in demineralized water and add to wine.


Dosage: 2- 5 grams per Hl depending on contact time, temperature and SO2 content. The activity of Endozym ß-Split is reduced by high sugar and low temperatures so dosage must be increased accordingly. Precaution needs to be taken in order to avoid the enzyme coming into contact with high dosage levels of SO2 or bentonite. In whites bentonite should be utilized to neutralize the enzyme when the desired aromatic profile is achieved.


Shelf life and Storage: Endozym ß-Split is stable at room temperature for at least two years, with a loss lower than 5% per year starting from the third year.


Packaging: 500g vacuum-sealed cans




Endozym Muscat

Granulated pectinase with high content of secondary activities, developed for the cold settling and pre-flotation of "difficult to depectinize" grapes.


Ideal for: Settling of Muscat, Gewurztraminer, Malvasia, Ehrenfelser and Muller Thurgau juice


Functions:

  • Improved settling and filtration of difficult to depectinase grapes
  • Increased yield

Varietals like Muscat, Gewurztraminer, Malvasia, Muller Thurgau, are all characterized by their high content in ramified pectins, and so called "hairy spots". These ramifications of the polygalacturonic acid molecule (pectin) are much harder to process than regular ones. Secondary activities such as arabinase and rhamnosidase are key ingredients that allow this enzyme to quickly depectinize the most challenging varietals. These secondary activities are all encoded on the DNA of the Aspergillus niger producing the enzyme, thanks to the natural, non GMO inducers applied during the solid phase fermentation system in our production plant in Paris.


Utilization: Dissolve directly in 20-30 parts of non-sulfurized must or de-mineralized water and add to must or directly onto the grapes.


The activity of Endozym Muscat is reduced by lower temperatures. If the grapes aren't too rich in phenolics, the product can be added directly into the receiving line, thus allowing for good contact time with must before refrigeration.


Precaution needs to be taken in order to avoid the enzyme coming into contact with high dosage levels of SO2 or bentonite.


Dosage: 20-40 grams per ton of grape depending on contact time, temperature and SO2 content.


Shelf life and storage: Endozym Muscat is stable at room temperature for at least two years, with a loss lower than 5% per year starting from the third year.


Packaging: 500g vacuum-sealed cans


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