Home / Cider Making / Ingredients and Additives / Enzymes / AEB Endozym ICS 10 Rouge AEB Endozym ICS 10 RougeSorry, this product is not available in your country.Liquid enzymatic preparation for red grape musts.Download DocumentationTechnical data sheetSafety data sheetDeclaration of conformityPackaging SizeChoose an option250g1kg250g1kgClear AEB Endozym ICS 10 Rouge quantity Add to cart Sorry, this product is unavailable or Cellar-tek is not the distributor in your country. (We cater to Canada & North America.) Please feel free to inquire about local distribution contact information. SKU: N/A Categories: Enzymes, Enzymes Tags: AEB, White Wine Share On: Description Additional Information Download Documentation Make an Inquiry – Winemaking Reviews (0) Product DescriptionIDEAL USE: FOR THE EXTRACTION OF COLOR, PHENOLICS AND AROMATICS.Liquid enzymatic preparation for red grape mustsEndozym 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 timeDOSAGE RATE & USAGE INSTRUCTIONSStandard addition is 1 to 3 mls per ton of grapes. Higher doses must be used for grapes with low pH, problematic settling vintages or cultivars.Enzymes are proteins and tend to be inactivated by tannins. They will have a short life in a red must environment. We recommend adding the macerating Enzymes only in optimal conditions. This would be during a pump over, right when fermentation starts. The product should be diluted in 20-30 parts of sulfur-free must or in demineralized water.SHELF LIFE AND STORAGEIt should be stored at temperatures lower than 10°C-50°F for 2 years max.Additional InformationWeightN/ADimensionsN/APackaging Size250g, 1kg, 250kgDownload DocumentationTechnical data sheetSafety data sheetDeclaration of conformityWe’re a supplier to the commercial winery, brewery, cidery & distillery industries across Canada & North America. Please fill in the form below to contact our in-house winemakers and sales consultants. 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