Pinnacle Zym White Extract - Pectolytic Enzyme

Knowde Enhanced TDS

Identification & Functionality

Enzyme Type: Pectinase
Ingredient Name: Pectolytic Enzyme
Food Ingredients Functions: Enzyme
Ingredients: Water, Glycerol
Technologies: Food Ingredients
Product Families: Food Ingredients — Functional Additives
Enzymes & Starter Cultures
Formulation: Pectolytic concentrate, glycerol, water.

Features & Benefits

Characteristics: • Pinnacle Zym White Extract reduces the viscosity of the mash, which allows easier pressing.

• Using Pinnacle Zym White Extract eases juice extraction with shorter pressing cycles and higher juice yields. Reduced time in the press preserves must from oxidation, thus extracting all the aromatic and color potential of grapes. The pectinase lyses the pectin substances, hence improving clarification of the must.
Recommended Temperature Range: 12-20°C (54-68°F).
Scientific background: Aromatic compound substances are usually hydrophobic, which impedes their transfer into the must. The longer the maceration, the better the extraction of aroma precursors. Simultaneously, bitter components and potassium are also released into the juice, so the winemaker has to manage extraction time and balance the wanted aroma extraction with the unwanted accumulation of polyphenols and potassium.

Applications & Uses

Markets: Food & Nutrition
Applications: Food & Nutrition — Beverage
Oenology
Food & Nutrition Applications: Wine
Application: • Pinnacle Zym White Extract is used in white and rosé wine production to improve juice extraction and clarification of the must.

• Pinnacle Zym White Extract extracts more varietal aromas from grapes, thus increases aromatic potential of the wine.
Instructions for use: Dilute Pinnacle Zym White Extract into water (1:10) to maximize distribution of the enzyme into crushed grapes. Add the solution on grapes at the crusher or in a press* (*avoid immediate draining to enable enzymes distribution onto the substrate).
Dosage: For temperatures between 12-15°C (54-59°F) or short skin contact (2-4 hours): 5 mL/100kg. For temperatures above 15°C (59°F) or maceration over 8 hours: 3 mL/100kg. NB: higher dose should be applied for pH < 3.2.
Activity: ≥ 950 PE/g.

Packaging & Availability

Storage & Handling