Micro granulated enzyme for colour extraction in red vinification with medium-long macerations, with the added benefit of secondary cellulose, hemicellulase, protease and β-glucanase activities.
Positively impacts in ‘volume’ softness, chemical-physical and sensory stability, thanks to its’ secondary β-glucanase activitiy.
Reduces the use of bentonite to the advantage of retaining aroma profiles.
Accelerates the extraction of stable colour from red grape varieties for extended maceration.
Facilitates clarification, enhances filtration yields, and solves foam formation in some cultivar
Greatly aids in the clarification and filterability of wines in pre-bottling stage.
Everzym Color can also be used to gently clean organic matter from membrane and crossflow filters.
EVERZYM COLOR is a granular enzymatic preparation with pectolytic activity and with secondary cellulase, hemicellulase, protease and ß-glucanase activities.
EVERZYM COLOR thanks to this mix of enzymatic activities is used:
In red grape mash for the extraction of colour from the skins;
In musts-wines where its action allows for a greater usage of the tanks volume, thanks to a reduction of the foaming, and the facilitation of the alcoholic fermentation and MLF; it also accelerates the clarification and increases the filtration yield
During the fermentation, where it accelerates the lysis of the yeast and from which mannoproteins, nucleoside, nucleotide and polysaccharide are released. These are useful for the stability and sensorial improvement of the wine.
For the elaboration of “Nouveau” style wines where it allows for a lower use of bentonite and improves filterability.
For musts and sulfited musts used for the production of concentrates, where it eliminates foam problems, also during their desulfitation process.
For the regeneration of microfiltration cartridges or in crossflow filtration systems or of reverse osmosis systems, before the chemical treatment (see protocol).
Dose: 1 – 5 g/hL of EVERZYM COLOR in the mash, must, or wine
Dissolve EVERZYM COLOR preferably in cold and chlorine free water, in a clean container and in a ratio of 1:10.
The enzymatic solution prepared in this manner is stable for a maximum of 24 hrs if stored properly and can be used with dosing pumps.
Add EVERZYM COLOR to the mash or to the first hectoliters of must or wine during the filling of the tank to be treated with enzyme.
It is recommended to store EVERZYM COLOR at a temperature between 5 and 15 °C