Endozym AntibotrytisAEB USA
Enzyme for treating musts rich in laccase and glucans. Reduces potential oxidation caused by Botrytis cinerea
Wines made from grapes affected by Botrytis cinerea may contain Laccase, a polyphenols oxidase enzyme that, due to its relative stability in wine, is capable of causing serious oxidative damage.Endozym Antibotrytis is capable of reducing the levelsof laccase minimizing the oxidation caused by Botrytis cinerea.
Enzyme antibotrytis contains: β-1,3 e β-1,6 Glucanase plus disbranching activities Arabanase and Galactanase. Moreover it features one eso-peptidase activity and three endo-peptidase activities.
The eso and endo peptidase are the proteolytic activities that target and neutralize Tyrosinase and Laccase by protein-specific action.
β-1,3 e β-1,6 Glucanase and the disbranching activities arabanase and galactanase will facilitate settling and filterability. These are often problematic steps with wines made with Botrytis infected grapes.
Please check TTB regulations and export restrictions for wines treated with Glucanase derived from Trichoderma harzianum.
Packaging: 500 gram cans
Utilization: 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, must or wine. Alcohol will reduce relative activity so lower ends of the range of addition are for treatments in the must, higher levels are recommended for additions to the wine. The product is not active if the temperature is lower than 16C.
Dosage: 20-40 grams per ton or (75-150g/1000 gal).
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.