Dal Cin Gildo Spa Select

Identification & Functionality

Enzyme Type

Cellulase

Ingredient Name

Cellulase

Food Ingredients Functions

Clarifier,

Enzyme

Ingredients

Cellulase

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Enzymes & Starter Cultures,

Processing Aids

Features & Benefits

Labeling Claims

Non-GMO

Advantages

• rapid pectin degradation along side a reduction in must viscosity;
• rapid cloudiness sedimentation with a more compact sediment;
• reduced holding time in fining tanks; _x0001_
• traditional fining agents action enhancement;
• increased yield following pressing; _x0001_
• decreased operation pressure and consequent increase in product quality (more delicate pressing);
• increase run-off must yield; _x0001_
• simplification and optimization of subsequent filtration operations.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Oenology

Application

ULTRasi Select is a granular enzymatic preparation, with an action specific for difficult conditions: unripe grapes, low pH, varieties such as Muscat, Malvasia, Traminer, etc.

ACTIVITY

ULTRasi Select is characterized by a high concentration of well-balanced pectolytic and hemicellulosic activities. This blend allows for a rapid fining of musts coming from grapes with a pectin composition that is difficult to hydrolyse with regular pectinases. Even for grapes that are not very ripe and therefore rich in pectins bound with hemi-cellulases, the use of ULTRasi Select improves the lysis, flocculation and sedimentation processes of the lees.

Method of Use

• Disperse the product in water or must (1:10 ratio) and add to the mass to be treated.
• SO2 content (70-100 ppm) does not inhibit enzyme activity

Dosage

• During crushing or tank filling: In very difficult conditions due to variety or pH: 2 g/hl
• For difficult varieties in standard conditions: 1-1,5 g/h
• For normal varieties: 0,5 g/hl

Properties

Physical Form

Powder,

Solid

Typical Properties

	Value	Units	Test Method / Conditions
Physical State	granular powder	—	DC 1.01
Color	cream	—	DC 1.02
Smell	Typical	—	DC 1.03
pH 1% Solution	4.1 - 5.3	—	DC 1.05
Dispersibility	good	—	DC 1.04
Enzymatic Activity	Pectinase (PG PME PL) Emicellulase	—	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)

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

Bags

Packaging

• 50 g can and 500 g bag.

Storage & Handling

Storage

Keep the product in its whole package in a cool place, away from moisture.