juice, must settling Flash détente: and wine 4 – 5 g/hl filterability Clearfast Powder Pectin lyase, White and rosé Accelerated juice 0.5 – 2 g/hl Polygalacturonase, juice settling settling and pectin methyl clarification, esterase improved lees sedimentation Arom blanc Powder Polygalacturonase White grape Release of terpene 2 -4 g/hl maceration, white type aromas, juice settling (S. improved Blanc, C. Blanc, clarification and Viognier, wine filterability Gewurztraminer, Muscat, Pinot Gris) Red extract Powder Pectin lyase, Maceration of red Colour and tannin 2 – 4 g/hl polygalacturonase, grapes extraction pectin methyl esterase, cinamyl esterase Gluca plus Powder Polygalacturonase, Clarification of Accelerated White and rosé: β-glucanase Botrytis affected extraction of 2 – 3 g/hl grapes mannoproteins and Red: 3 – 5 g/hl yeast Botrytis: 2 – 3 g/hl polysaccharides Press and lees: 10 – 20g/hl Lysozyme Powder Lysozyme Prevention and/or Management of 10 – 50 g/hl delay of MLF lactic acid bacteria ENZYMES REFERENCE CHART BV RANGE ENZYME FORM ACTIVITY APPLICATION DOSAGE EFFECT Pred’Extract Liquid Pectinase Maceration and Increase of free 1.5 – 3 ml/hl clarification of rune volume, color pressed wine and tannin extraction
juice, must settling and wine filterability Flash détente: 4 – 5 g/hl Clearfast Powder Pectin lyase, Polygalacturonase, pectin methyl esterase White and rosé juice settling Accelerated juice settling and clarification, improved lees sedimentation 0.5 – 2 g/hl Arom blanc Powder Polygalacturonase White grape maceration, white juice settling (S. Blanc, C. Blanc, Viognier, Gewurztraminer, Muscat, Pinot Gris) Release of terpene type aromas, improved clarification and wine filterability 2 -4 g/hl Red extract Powder Pectin lyase, polygalacturonase, pectin methyl esterase, cinamyl esterase Maceration of red grapes Colour and tannin extraction 2 – 4 g/hl Gluca plus Powder Polygalacturonase, β-glucanase Clarification of Botrytis affected grapes Accelerated extraction of mannoproteins and yeast polysaccharides White and rosé: 2 – 3 g/hl Red: 3 – 5 g/hl Botrytis: 2 – 3 g/hl Press and lees: 10 – 20g/hl Lysozyme Powder Lysozyme Prevention and/or delay of MLF Management of lactic acid bacteria 10 – 50 g/hl ENZYMES REFERENCE CHART BV RANGE ENZYME FORM ACTIVITY APPLICATION EFFECT DOSAGE Pred’Extract Liquid Pectinase Maceration and clarification of pressed wine Increase of free rune volume, color and tannin extraction 1.5 – 3 ml/hl
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