Pinnacle Zym Red Extract 25kg
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.