Assurance of a conditions, 2-step complete add: fermentation First add at the end of lag phase (20g/hl) ; Second add at 1/3 sugar depletion (10-20g/hl) Predferm Inactivated Difficult During the Very low; In case 20 – 40g/hl Optimo yeast, vitamins, fermentation yeast of nitrogen Sterols conditions; rehydration deficiency add Assurance of a Predferm TAP complete before yeast fermentation inoculation Predferm 100% organic Pure yeast in dry During the 10g/hl = 11mg/l During the powder form with no Optimo AR fermentation rehydration of rehydration of additives activator based yeasts yeasts (20g/hl.) All vitamins minerals on fully and and proteins are autolyzed At the derived from yeast. yeasts (20g/hl.) Predferm EC Yeast cell walls, Absorption of main 24 hours after At the beginning Polysaccharides fermentation the start of of ML inhibitors; fermentation fermentation: Sluggish and stuck or during the 10g/hl fermentations; restart of While restarting Increase of mouth stuck stuck feel fermentation fermentation: 40g/hl ENZYME REFERENCE CHART PREDENZYME RANGE ENZYME FORM ACTIVITY APPLICATION WINEMAKING DOSAGE EFFECT Super speed Liquid Pectin lyase, White juice settling Rapid clarification 0.5 – 2 ml/hl Polygalacturonase, of juice pectin methyl esterase Thermo plus Liquid Polygalacturonase Thermovinification, Improved Thermovinification: 3 flash détente clarification of – 4 g/hl
Assurance of a complete fermentation conditions, 2-step add: First add at the end of lag phase (20g/hl) ; Second add at 1/3 sugar depletion (10-20g/hl) Predferm Optimo Inactivated yeast, vitamins, Sterols Difficult fermentation conditions; Assurance of a complete fermentation During the yeast rehydration Very low; In case of nitrogen deficiency add Predferm TAP before yeast inoculation 20 – 40g/hl Predferm Optimo AR 100% organic fermentation activator based on fully autolyzed yeasts Pure yeast in dry powder form with no additives All vitamins minerals and proteins are derived from yeast. During the rehydration of yeasts 10g/hl = 11mg/l During the rehydration of yeasts (20g/hl.) and At the (20g/hl.) Predferm EC Yeast cell walls, Polysaccharides Absorption of main fermentation inhibitors; Sluggish and stuck fermentations; Increase of mouth feel 24 hours after the start of fermentation or during the restart of stuck fermentation At the beginning of ML fermentation: 10g/hl While restarting stuck fermentation: 40g/hl ENZYME REFERENCE CHART PREDENZYME RANGE ENZYME FORM ACTIVITY APPLICATION WINEMAKING EFFECT DOSAGE Super speed Liquid Pectin lyase, Polygalacturonase, pectin methyl esterase White juice settling Rapid clarification of juice 0.5 – 2 ml/hl Thermo plus Liquid Polygalacturonase Thermovinification, flash détente Improved clarification of Thermovinification: 3 – 4 g/hl
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