OENOZYM EXTRA is a pectolytic enzyme preparation used for the treatment of musts intended for the production of white and rosé wines where enhanced varietal and fruity aromas are desired.
Its action ensures an efficient extraction of aromatic precursors, making it particularly suitable for use during skin maceration and cold static clarification. This enzymatic formulation retains more than 85% of its activity at pH 2.8 and is therefore especially recommended for the clarification of sparkling wine bases and wines with low pH values.
RECOMMENDED DOSAGE
The product is intended for the treatment of white wines.
Add 2–3 g/hL during the skin maceration process. Before use, dilute the enzyme preparation in 10 parts water and add it to the mass to be treated. Maintain the treated must for 2 to 8 hours at a temperature between 10 and 12°C.
The product is preferably added during the pressing stage. Avoid the simultaneous addition of tannins and/or sulfur dioxide.
PACKAGING
OenoZym Extra is available in 0.1 kg and 0.5 kg packages.
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OenoZym Extra – Technical Data Sheet