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Pinnacle Zym Red Extract 25kg

Packaging Dimensions
39.00"H x 56.00"W x 39.00"L
Weight
56.00 lbs

An enzyme that breaks down grape pectin chains, enabling a quicker extraction of aroma precursors contained in red grape skins. Secondary activity of hemicellulase facilitates color and tannin extraction.

SKU: WZZZ2123

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.