Endozym ICS 10 Rouge
Color and maceration enzyme
Ideal For: Cold soaking red musts
· 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