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Essezym Beta

Enzyme in granular form indicated for treating difficult-to-filter wines or wines made from botrytized grapes.
Essezym Beta is a potent enzyme in granular form, characterized by a high content of β-1.3 and β-1.6 glucanase activity, as well as containing high collateral protease activities. This enzyme is obtained from specific Trichoderma cultures, suitably modified to maximize their performance. Essezym Beta is an ideal solution for treating wines that have difficulty in filtration or are produced from grapes affected by Botrytis cinerea , as it significantly contributes to improved clarification and filtration. Key features of Essezym Beta include:

  • Powerful enzyme activity: Essezym Beta offers high enzyme activity, with a minimum concentration of 10,000 LAM/g, making it extremely effective in removing glucans and breaking down unwanted proteins in wines.
  • Improves filtration: This enzyme is particularly useful for difficult-to-filter wines, helping to reduce clarification and filtration challenges.
  • Suitable for sur lies technology: Essezym Beta is an excellent choice for the sur lies aging technique. Its β-glucanase and protease activities accelerate the autolysis of yeast and fine lees, promoting the release of nitrogenous substances that improve the organoleptic appearance of wines.

Pectolytic enzyme with high beta-glucan content.

1-3 g/hl at filtration stage
2-5 g/hl in sur lies stage 18-24 °C for 4 weeks.

Dissolve Essezym Beta in 10 parts water or must and add directly into the crusher, press or tank at the beginning or during filling.
Warning: do not use bentonite or silica gel in conjunction with the use of Essezym Beta.

Re-sealable polybag or 0.100 kg PET can.
Store in a cool, dry place, away from heat sources.

Essezym Beta is a potent enzyme in granular form, characterized by a high content of β-1.3 and β-1.6 glucanase activity, as well as containing high collateral protease activities. This enzyme is obtained from specific Trichoderma cultures, suitably modified to maximize their performance. Essezym Beta is an ideal solution for treating wines that have difficulty in filtration or are produced from grapes affected by Botrytis cinerea , as it significantly contributes to improved clarification and filtration. Key features of Essezym Beta include:

  • Powerful enzyme activity: Essezym Beta offers high enzyme activity, with a minimum concentration of 10,000 LAM/g, making it extremely effective in removing glucans and breaking down unwanted proteins in wines.
  • Improves filtration: This enzyme is particularly useful for difficult-to-filter wines, helping to reduce clarification and filtration challenges.
  • Suitable for sur lies technology: Essezym Beta is an excellent choice for the sur lies aging technique. Its β-glucanase and protease activities accelerate the autolysis of yeast and fine lees, promoting the release of nitrogenous substances that improve the organoleptic appearance of wines.

Pectolytic enzyme with high beta-glucan content.

1-3 g/hl at filtration stage
2-5 g/hl in sur lies stage 18-24 °C for 4 weeks.

Dissolve Essezym Beta in 10 parts water or must and add directly into the crusher, press or tank at the beginning or during filling.
Warning: do not use bentonite or silica gel in conjunction with the use of Essezym Beta.

Re-sealable polybag or 0.100 kg PET can.
Store in a cool, dry place, away from heat sources.

As an alternative, use:

to accelerate the clarification of musts and wines

to accelerate the settling of pectins in musts after pressing

Focus
Pectolytic enzymes: why use them?

Enzymes occur naturally in grapes, but those allowed in oenology, according to Reg. 934/2019 are:

  • pectolytic enzymes (from Aspergillus niger)
  • β-glucanase (from Trichoderma harzianum)
  • Lysozyme, which being an allergen, since it is produced from dried egg white, must be indicated on the label
  • Urease (from Lactobacillus fermuntum)

Glucosidasic, hemicellulasic, cellulosic activities are considered useful secondary activities.

The enological goals set can be many.

These include:

  • an increase in yield
  • improved clarification
  • an increase in filterability
  • pellicular maceration for the extraction of aromas and their precursors
  • increased color extraction of red grapes and increased complexity and structure due to tannin-polysaccharide wall interaction.

Certain precautions should be observed when using enzyme preparations. Low temperature, alcohol and sulfur dioxide (SO₂) inhibit enzyme activity, as does bentonite, which goes to inactivate enzymes.

All essedielle enzyme preparations are free of Cinnamylesterase (CE) secondary activity, since this enzyme is responsible for the increase in hydroxycinnamic acids (thus volatile phenols) in wines.

In white wines, vinylphenols are produced by Saccharomyces POF(+) yeasts.

In red wines, however, ethylphenols are produced by Brettanomyces yeasts especially during aging in used barrels.

Serena Belfante - Laboratory Manager

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