Type:
Enzyme for color and aroma precursor extraction in red grape maceration.

Characteristics:

• Pinnacle Zym Red Extract breaks down grape pectin chains, enabling a quicker extraction of aroma precursors contained in red grape skins.
• Secondary activity of hemicellulase in Pinnacle Zym Red Extract facilitates colour and tannin extraction.
• Pinnacle Zym Red Extract reduces maceration time and increases free-run juice yields. The pectinase lyses the pectin substances improving clarification of the must with more compact sediments.

Application:

• Pinnacle Zym Red Extract is optimum for light, aromatic, ready to drink reds.
• Pinnacle Zym Red Extract is suitable for maceration and cold soaking.
• When used on thermo-treated grapes Pinnacle Zym Red Extract improves pressability (higher yields) and settling of the must.

Formulation:
Pectinase with negligible cinnamoyl esterase and anthocyanase activity, glycerol, water.

Instructions for use:
Dilute into water (1:10) to maximise distribution of the enzyme into macerating grapes. Pump over to better mix and homogenise.

On thermo-treated grapes: add Pinnacle Zym Red Extract during cooling phase just before pressing (important to add the enzyme when temperature < 55°C (131°F)).

Dosage:
Maceration: 3 mL/100kg.

A higher dose should be applied for pH < 3.2.

Cold soaking:
5 mL/100kg.

Activity:
≥ 950 PE/g.

Storage conditions:
Store below 10°C (50°F).

Note: temperatures above 55°C (131°F) inactivate Pinnacle Zym Red Extract.

Recommended temperature range:
15-20°C (59-68°F).

Shelf life:
Three years from date of manufacture.