Pectinase based enzyme for fast degradation of pectins to facilitate flotation. For optimizing juice yield, and must clarification through flotation
Packaging: 10 kg & 25 kg plastic drums
Utilization: Dilute directly in 20-30 parts of non-sulfurized must or in demineralized water and add to must or directly onto the grapes. Precaution needs to be taken in order to avoid the enzyme coming
into contact with high dosage levels of SO2 or bentonite.
Dosage: 5-10 ml per ton. Treatments at low temperature, musts with a high percentage of pectins and suspended solids, or low pH’s, require the higher end of the dosage range or higher.
Shelf life and storage: It should be stored at temperatures lower than 10°C-50°F for 2 years max.
The clarification of must using flotation systems like the one offered by AEB (E-Flot) is achieved through the incorporation of an inert gas into the solids that make up the turbidity of the liquid. The gas combines particles in suspension and makes them float towards the surface of the tank leaving a clear must at the bottom. To carry over this process successfully, it is important to first make sure that the must is thoroughly depectinized. Endozym Flotation is a fast acting liquid pectinase enzyme; it promotes the hydrolysis of the pectins and the separation of juice from the pomace, resulting in an increase of free-run juice yield and a juice that will be ready to flot in a reasonable time, preventing risks of early fermentation starts.
Endozym Flotation is purified from the following activities:
- PE Pectinesterase: Responsible for the separation of the pectins’ methylic group that can free methyl alcohol.
- CE Cinnamyl Esterase: Is an activity found in unpurified enzymes, which causes the formation of volatile phenols, compounds which lend unpleasant aromatic nuances.
- Antocyanase: Is a secondary enzymatic activity, which causes a partial breakdown of the anthocyanins.