ULTRasi Flot

Identification & Functionality

Enzyme Type

Pectinase

Ingredient Name

Enzyme Blend

Food Ingredients Functions

Clarifier,

Enzyme

Ingredients

Aspergillus Niger, Pectinesterase, Pectinlyase, Polygalacturonase

Technologies

Food Ingredients

Product Families

Food Ingredients — Functional Additives

Enzymes & Starter Cultures,

Processing Aids

Features & Benefits

Labeling Claims

Non-GMO

Advantages

• _x0001_High speed depectinization
• Rapid decrease in viscosity
• It facilitates solid agglomeration, and increased the flotation yield.

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Beverage

Oenology

Food & Nutrition Applications

Wine

Application

ULTRasi Flot expresses its full potential when preparing the must for flotation process, since it is an enzymatic preparation characterized by an excellent combination of fundamental pectolytic activities. ULTRasi Flot stimulates a rapid decrease in must viscosity, consequently facilitating the particle agglomeration process. This then causes a rapid migration of the solids towards the surface once gas, under pressure, is injected. This gives a more compact cap and notably increases the flotation yield. ULTRasi Flot is an ideal enzyme to use in continuous or discontinuous (flotation in tank) flotation.

ACTIVITY

ULTRasi Flot is an enzymatic preparation characterized by a high pectolytic activity which facilitates a rapid decrease in viscosity.

Method of Use

• ULTRasi Flot is a liquid enzyme that can be added as is. However a 1:10 dilution (in water or must) can allow for a better enzyme distribution throughout the mass to be treated.
• Before adding the flotation coadjuncts and saturating with gas, be sure the pectins have been degraded, for example by using an insolubility test in alcohol. SO2 content (70-100 ppm) does not inhibit enzyme activity

Dosage

• 1-4 ml/hl during crushing or in tank.

Properties

Physical Form

Liquid

Typical Properties

	Value	Units	Test Method / Conditions
Physical State	liquid	—	DC 1.01
Color	brown	—	DC 1.02
Smell	Typical	—	DC 1.03
pH 1% Solution	3.5 - 4.5	—	DC 1.05
Dispersibility	good	—	DC 1.04
Density	1.0 - 1.2	g/ml	DC 1.10
Enzymatic Activity	Pectinase (PG PME PL)	—	technical information
Support Components	KCl glycerol	—	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)

Safety Classification (CLP)

• Danger – pictogram GHS08
• Hazard statements: H334
• Precautionary statements: P342+P311

Other statements

• Quality Management System Dal Cin Gildo Spa certified according to ISO9001: 2015 (No. 1713 Certiquality)

Packaging & Availability

Packaging Type

Bottles

Packaging

• 1 kg bottles and 25 kg cans.

Storage & Handling

Storage

• Keep the product in its whole package in a cool place, away from moisture.
• Store sealed containers in a dry, clean area.