PEKTINASE-GLYCOSIDASE- MyZym “White Fruits” – 10 g – 1-3 g/hL juice – for ekstraktion af aromatiske aromastoffer i most, cider, frugtvin og vin – 66 kr/10 g – (IOC, Epernay, Frankrig)
82,50 DKK
In StockMYZYM WHITE FRUITS 
Extraction and bringing out aromatic precursors in white grapes.MYZYM WHITE FRUITS is a formulation developed to produce white wines with heightened aromas. It has a dual activity: extracting precursors of fruity aromas from grapes (pectinase and hemicellulose activities), and releasing volatile aromas from these precursors (glycosidase activities).
IOC Brochure om MyZym: MYZYM A4_EN_IOC_Plaq_Myzym_2104R06_Web
IOCs lister over produkter til økologisk vinprermstilling ses her: Liste_vins_Bio_Nop_v2021-07-29[1].pdf
Beskrivelse
MyZym White Fruite er et extremt effekt titt pektinase produkt til hvidvin og Rosevin, samt druemost klarering. Produktet kan også bruges i Kiving ved frugtvin og ciderfremstilling.
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Se omtalen af MyZym produkterne i denne brochure fra IOC:
MYZYM A4_EN_IOC_Plaq_Myzym_2104R06_Web
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WHITE FRUITS TM – ENZYMATIC PREPARATIONS
Extraction and bringing out aromatic precursors in white grapes.
ŒNOLOGICAL APPLICATIONS
MYZYM WHITE FRUITS TM is a formulation developed to produce white wines with heightened aromas. It has a dual activity: extracting precursors of fruity aromas from grapes (pectinase and hemicellulose activities), and releasing volatile aromas from these precursors (glycosidase activities).
MYZYM WHITE FRUITS TM helps extract more varietal thiols precursors, which the suitable yeast can then bring out through its specific enzymatic action. It also helps produce wines that are richer in aromatic terpenes, by optimising diffusion of their precursors in juice then hydrolysing these in active aromas.
MYZYM WHITE FRUITS TM is used when macerating white grape skin, both when macerating sediment where the whole of the grape juice is kept and macerating sediment where juice and fine sediment are previously separated.
CHARACTERISTICS
- Origin: concentrated and purified extracts from different strains of Aspergillus niger.
- Main enzymatic activities: polygalacturonases, pectinesterases and pectin lyases. Contains secondary pectolyticactivities making it possible to hydrolyse branched pectic regions, as well as hemicellulase and cellulaseactivities facilitating fragilization of the grape berry. Contains secondary glycosidase activities.
- Cinnamoyl esterase activity: medium.
- Aspect: perfectly soluble micro-granules.DOSE RATE
1 to 3 g/100 kg or 1 to 3 g/hL fruit juice (Grape, Apple, etc)INSTRUCTIONS FOR USE - Place in suspension in 10 times its weight of cold water. Mix until it dissolves completely. Stir in as soon as possible: in the receiving hopper, or, if not possible, during vatting (in the juice for sediment maceration).Use a drip system, a metering pump or another dispersion system which will bring about perfect homogeneity in the harvest or the juice. After incorporating in the juice, homogenize thoroughly by pumping over.Do not treat with bentonite when using enzymes.PACKAGING AND STORAGE
• In boxes of 100 g, 250 g, 1 kg and 10 kg.
To be stored in a dry, well-ventilated odourless place, at a temperature of between 5 and 25°C. Once opened, the product juice be used rapidly. After preparation, use within the day.
VinoSigns forhandler også “MyZym Ready Ekstrem” i mindre portioner på 100 ml (100 ml plastikflaske), 10 mL (i Greiner centrifugerør), 1 mL (i NUNC cryotube)
BEMÆRK: 10 ml “MyEnZym Ready Extrem” kan pektinase-behandle helt op til 5-10 hL (500-100 L) druemost eller Fruitjuic. 1 mL kan således pektinase-behandler 50-100 L most
MyZym producter er godkendt til vin- og frugtvin-produktion i EU og i Frankring, men er ikke nødvendigvis godkendt til brug i Danmark . Spørg hos Fødevarestyrelsen for lovligt anvendelse i din produktion.