PREDENZYM GLUCA PLUS Purified and concentrated preparation made from ß-(1-3 & 1-6) glucanases and pectinases for filtration and/or wine maturation on lees Polygalacturonase (PG): ≥ 3000 U/g Beta-(1-3;1-6)-glucanase (BG): ≥ 150 U/g PREDENZYM GLUCA PLUS is a pectolytic preparation with high concentrations of ß-(1-3 & 1-6) glucanase and pectinase activity, particularly formulated for the complete hydrolysis of the clogging ß-glucan; Optimizes wine filtration and clarification, particularly in Botrytis affected grapes if used at the end of alcoholic fermentation; Allows the release of mannoproteins during the maturation on lees and therefore enhances roundness and mouthfeel of the wine; Reduces the duration of maturation while preserving the organoleptic properties derived from maturation on lees. usage: Dissolve PREDENZYM GLUCA PLUS in 10 times its weight of water, must or wine. The product dissolves immediately at room temperature; WHITE AND ROSÉ WINE: Add PREDENZYM GLUCA PLUS to the tank or barrel. Maintain the lees in suspension by stirring anaerobically for 3 to 6 weeks on daily basis; RED WINE: Add PREDENZYM GLUCA PLUS as early as possible under the cap at the end of alcoholic fermentation or during post-fermentation maceration. Maintain the lees in suspension by stirring anaerobically for 3 to 6 weeks on daily basis; PRESS: Add PREDENZYM GLUCA PLUS immediately in the press; LEES: Add PREDENZYM GLUCA PLUS to the tank or barrel containing the lees. Maintain the lees in suspension by stirring anaerobically for 3 to 6 weeks on daily basis. After treatment, add the supernatant to the wine. Dosage: White and rosé: 2 – 3 g/hl Red: 3 – 5 g/hl Botrytis: 2 – 3 g/hl Press and lees: 10 – 20 g/hl STORAGE: PREDENZYM GLUCA PLUS is stable at room temperature < 68°F (20°C). Packaging: 250g
PREDENZYM GLUCA PLUS Purified and concentrated preparation made from ß-(1-3 & 1-6) glucanases and pectinases for filtration and/or wine maturation on lees Polygalacturonase (PG): ≥ 3000 U/g Beta-(1-3;1-6)-glucanase (BG): ≥ 150 U/g PREDENZYM GLUCA PLUS is a pectolytic preparation with high concentrations of ß-(1-3 & 1-6) glucanase and pectinase activity, particularly formulated for the complete hydrolysis of the clogging ß-glucan; Optimizes wine filtration and clarification, particularly in Botrytis affected grapes if used at the end of alcoholic fermentation; Allows the release of mannoproteins during the maturation on lees and therefore enhances roundness and mouthfeel of the wine; Reduces the duration of maturation while preserving the organoleptic properties derived from maturation on lees. usage: Dissolve PREDENZYM GLUCA PLUS in 10 times its weight of water, must or wine. The product dissolves immediately at room temperature; WHITE AND ROSÉ WINE: Add PREDENZYM GLUCA PLUS to the tank or barrel. Maintain the lees in suspension by stirring anaerobically for 3 to 6 weeks on daily basis; RED WINE: Add PREDENZYM GLUCA PLUS as early as possible under the cap at the end of alcoholic fermentation or during post-fermentation maceration. Maintain the lees in suspension by stirring anaerobically for 3 to 6 weeks on daily basis; PRESS: Add PREDENZYM GLUCA PLUS immediately in the press; LEES: Add PREDENZYM GLUCA PLUS to the tank or barrel containing the lees. Maintain the lees in suspension by stirring anaerobically for 3 to 6 weeks on daily basis. After treatment, add the supernatant to the wine. Dosage: White and rosé: 2 – 3 g/hl Red: 3 – 5 g/hl Botrytis: 2 – 3 g/hl Press and lees: 10 – 20 g/hl PREDENZYM GLUCA PLUS is stable at room temperature < 68°F (20°C). Packaging: 250g STORAGE:
PREDEL-HANDLEIDING1.docx