AEB Endozym ICE – 1Kg

Product Description

This technology is based on the rapid cooling of the grapes in order to prevent an early start of fermentation and allow the time necessary for the extraction of a higher amount of aromatic precursors.

IDEAL USE: SETTLING WHITE JUICE AT COLD TEMPERATURES

• Liquid Pectinase Extremely Fast in Processing the Pectins

• 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.

DOSAGE RATE AND USAGE INSTRUCTIONS

• 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.

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

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.