Panzym Arome G

Enzymes

Panzym Arome G enzyme is a granulated enzyme preparation that is produced from a selected strain of Aspergillus niger by means of submerged fermentation. Panzym Arome G enzyme is a highly concentrated, cleaned composite preparation specially selected to promote the typical bouquet and aroma of white and rosé wines by releasing the grapes' own bouquet substances (terpenes).

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Feature

Pectinase with ß-Glucosidase side activity for aroma liberation during wine production

Suitable for

Wine, fruit wine

Formulation; Dosage

Granulate; max. 4-5 g/hl

核心功能

Increase of ß-glucosidase aroma in white wine varieties
Release of monoterpens in young wines
Inactivation of enzyme activity by bentonite fining

productfamily.specification

Application	Dosage lb/1,000 gal (g/hl)	Period (day)
Release of aroma for white and rosé grapes varieties	0.3 – 0.4 (4 – 5)	10 – 15
Edelsüss wines	0.7 – 0.8 (8 – 10)	15 – 20