SIHAZYM Uni

Enzymes

SIHAZYM Uni enzyme is a high pectolytic enzyme compound suitable for must clarification and for extraction of grape mash. Using SIHAZYM Uni enzyme for clarifying must leads to rapid depectinization and therefore effective clarification. When used at mash stage the defined secondary activities of SIHAZYM Uni enzyme ensures increased extraction of colorants, grape aroma and tannin components.

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Feature

Pectinase for extraction and clarification of grape mashes for a fast reduction of viscosity

Suitable for

Grape mashes, grape juice

Formulation/Dosage

Granulate; max. 1-5 g/hl

核心功能

Rapid and effective depectinization of grape must
Rapid release of grape ingredients
Reduction of mash viscosity
Increased colorant, aroma compound and polysaccharide release
Higher quantity of free run must
Free of cinnamylesterase activity

productfamily.specification

Application	Dosage lb/1,000 gal (g/hl) mash	Duration
White wine mash	0.08 – 0.33 (1 – 4)	1 – 4 hours
Red wine mash:
Traditional mash fermentation	0.08 – 0.25 (1 – 3)	5 – 20 days
Pumping-over	0.08 – 0.25 (1 – 3)	2 – 8 days (fermentation phase)
Recooled mash (up to 122 °F (50 °C))	0.17 – 0.25 (2 – 3)	2 – 4 hours
Sedimentation:
Must clarification (approx. 59 °F (15 °C))	0.17 – 0.25 (2 – 3)	2 – 4 hours
Must clarification (approx.46.4 – 50 °F (8 – 10 °C))	0.25 – 0.33 (3 – 4)	2 – 4 hours
Unfermented sweetening must white/red	0.17 – 0.42 (2 – 5)	2 – 6 hours (before clarification)
Hardly filterable young wine	0.17 – 0.42 (2 – 5)	2 – 6 hours (7 days before clarification)