Knowde Enhanced TDS
Identification & Functionality
- Chemical Family
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Aspergillus Niger
- Technologies
Features & Benefits
- Labeling Claims
- Product Highlights
Terpenes and glucosylated norisoprenoids are frequently bound to other sugars such as rhamnose, apiose and arabinose.
The various glycosides have diverse concentrations in grapes. It is for this reason that the formulation of Aromazina DC not only has specific β-glycosidase activity for the various glycosides, but their distribution is such as to guarantee maximum efficiency and therefore maximum aromatic liberation
- Product Info
Aromazina DC:
- is derived from Aspergillus niger
- _x0001_is not derived from genetically modified organisms and does not contain genetically modified organisms
- the level of purification guarantees negligible levels of cinnamyl esterases
- pectic methyl esterase activity is not present.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application
Aromazina DC is the ideal enzyme to intensify and to bring out varietal aromatic notes in wines made from grapes rich in terpenes, such as Muscat, Malvasia,
Traminer and Riesling. It also has application in the well known red-berried varieties which are rich in norisoprenoids. In order to fully take advantage of the aromatic potentialities of the grapes, it is advised to carry out a macerative extraction with Extrazina DC or Pectazina LS on white varieties or with Cromazina DC on red varieties.
- Method of Use and Dosage
- Disperse 4-6 g/hl (3.33-4.99 lbs/1000gal) of Aromazina DC in a small amount of water and add it to the entire mass with good mixing.
- Maintain enzyme contact with the wine at a temperature of at least 15 °C (59 °F) until periodic tasting determines that the desired result has been obtained. Residual enzyme can be eliminated with a light clarification with Gelbentonite DC.
- Aromazina DC can also be used before or during the alcoholic fermentation. A longer contact time will be required, because the presence of sugar slows down the enzymatic action.
- The effect of Aromazina DC is particularly marked; on some varieties is preferable to carry out the treatment on a portion of wine and then add it back to the entire volume. The winemaker will have control over the intensity and the quality of the liberated aromas, as well as the ability to better manage the aromatic profile of the wine
Properties
- Typical Properties
| Value | Units | Test Method / Conditions | |
| Physical State | granules | - | DC 1.01 |
| Color | cream | - | DC 1.02 |
| Smell | light typical | - | DC 1.03 |
| pH 1% Solution | 4 - 6 | - | DC 1.05 |
| Dispersibility | good | - | DC 1.04 |
| Enzymatic Activity | Pectinase (PG PME PL) ß-Glucosidase | - | technical information |
| Support Components | Maltodextrin, NaCl | - | technical information |
| Arsenic Content | max. 3 | ppm | A.A.Spectrophotometry |
| Lead Content | max. 5 | ppm | A.A.Spectrophotometry |
Technical Details & Test Data
- Classifications and Declarations
Compliance with regulations
- EU Reg. 2019/934 - Codex OIV (oenology) - Product allowed for the production of organic wine (ann. VIIIbis EC Reg. 889/2008)
- UE Reg. 1332/2008 (food enzymes)
Limitations of use
- Max dosage: 1 g/liter
Safety Classification (CLP)
- Danger – pictogram GHS08
- Hazard statements: H334
- Precautionary statements: P261 - P304+P340 - P342+P311
Other statements
- This product does not contain nanoparticles and has not been subjected to ionizing radiation. Quality Management System Dal Cin Gildo Spa certified according to ISO9001: 2015 (No. 1713 Certiquality)
Packaging & Availability
- Packaging Type
- Packaging
- 100 g jars.
- Store sealed containers in a dry, clean area.
- Can of 100 g (code 5832)
- Can of 500 g (code 5816)
- Keep the product in its whole package in a cool place, away from moisture.