SIHA Pectinase W Liquid

Enzymes

SIHA Pectinase W Liquid enzyme is a highly active enzyme preparation capable of dissolving pectin that is formulated produced by aspergillus niger submerged-fermentation culture especially for wine making. It helps to increase the juice yield and improves the extraction of color and aroma. It enhances the quality of the wine and lowers production costs.

Back to search

Feature

Pectinase for mash enzymation and juice depectinization during grape processing

Suitable for

Grape, wine

Formulation/Dosage

Liquid; max. 3-10 ml/hl

核心功能

Maximum pectolytical activity
Increases and accelerates the juice yield
Improves the quality of the wine naturally through increased extraction of color, aroma, and bouquet constituents
Free of depsidase
Through the fast decomposition of pectins and slimy substances red wine mashes are easy to press

productfamily.specification

Application	Qty oz/ 1,000 gal (ml/hl)	When to add	Standing time in hour
White wine mashes	4 – 8 (3 – 6)	after crushing	1 – 3
Special Silvaner mashes	5 – 10 (4 – 8)	after crushing to the mash	2 – 5
Red wine mash fermentation	4 – 8 (3 – 6)	after crushing to the mash	during fermentation
Red wine mashes that are to be flash pasteurized	2.5 – 6 (2 – 5)	after cooling to at least 122 °F (50 °C) to the mash	3 – 8
Must processing: Must reserves	4 – 6 (3 – 5)	after pressing to the must	2 – 5
Must made from botrytic harvest	appr. 6 (5)	before fermentation to the must
New wine that is difficult to clarify/filter	appr. 9 (7)	7 days before fining/filtra-tion to the new wine
Improvement of the Cross-Flow filtration	appr. 13 (10)	7 days before filtration to the new wine