Knowde Enhanced TDS
Identification & Functionality
- Enzyme Type
- Ingredient Name
- Food Ingredients Functions
- Ingredients
- Aspergillus Niger, Cellulase, Pectinesterase, Pectinlyase, Polygalacturonase, Hemicellulases
- Technologies
Features & Benefits
- Labeling Claims
- Advantages
- greater anthocyanin extraction;
- _x0001_ greater extraction of aromatic components and their precursors; _x0001_
- greater skin tannin extraction;
- _x0001_ reduced maceration time.
Furthermore
- fast pectin removal _x0001_
- rapid viscosity reduction _x0001_
- increase in production capacity, in terms of must and wine yield
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application
ULTRasi Redberry is an enzymatic preparation for red grape maceration and thermovinification. During the maceration, ULTRasi Redberry is highly active on cell walls and notably aids the extraction phase: pectinlyase hydrolyzes pectic substances without causing methanol release; cellulases and hemicellulases are involved in the cell wall degradation, hence allowing for a more rapid colorant matter release while giving great results in terms of quantity, quality and color stability. ULTRasi Redberry use also increases the extraction of primary aromatic compounds and their precursors; it is particularly indicated for ready to drink young red and rose wine maceration, where it extracts the more soft tannins from the skin while giving greater palate balance. It can also be used for red wines destined for aging, in particular on grape varieties that are rich in seed tannins, to rebalance the whole tannic component. ULTRasi Redberry resists at high temperatures up to a maximum of 60 °C and optimizes the thermovinification extraction process and allows for a faster and more efficient fining process.
- Dosage
- Maceration: 1-4 ml/100 kg at grape reception or during crushing or at tank filling
- Thermovinification: 1-4 ml/hl, add directly to the mass to be treated
- Method of Use
- ULTRasi Redberry 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.
- SO2 content (70-100 ppm) does not inhibit enzyme activity.
Properties
- Physical Form
- 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 | 4.0 - 5.2 | — | DC 1.05 |
| Dispersibility | good | — | DC 1.04 |
| Density | 1.1 - 1.2 | g/ml | DC 1.10 |
| Enzymatic Activity | Pectinase (PG PME PL) Emicellulase | — | 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
- 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
- Bottles containing 1 kg.
Storage & Handling
- Storage
- Store sealed containers in a dry, clean area.
- Keep the product in its whole package in a cool place, away from moisture.